Vegan Pumpkin Linguine


  • 8 ounces dried linguine pasta
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 teaspoon-Olo's Chipotle paste
  • 3/4 cup pureed pumpkin
  • 1 cup unsweetened almond milk
  • 2 teaspoons agave syrup
  • Salt to taste
  • 1 cup steamed broccoli florets
  • 2 tablespoons scallion chopped
  • ¼ cup seasoned toasted breadcrumbs


  1. Bring a pot of salted water to a boil and add linguine. Cook until pasta is al dente, then drain and set aside.
  2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and chipotle and cook for 1-2 minutes.
  3. Add pumpkin puree and stir to combine. Gradually whisk in almond milk until well incorporated and bring to a simmer. Cook, stirring occasionally until sauce is thickened, about 10 minutes. Remove from heat. Add agave and season with salt.
  4. In a large bowl toss pasta with sauce, add broccoli and top with scallion and breadcrumbs.