Whipping up a velvety pumpkin pasta without heavy cream is entirely achievable, and surprisingly straightforward. The secret relies on utilizing the natural starchiness of pasta water, a splash of dairy-free milk or stock, and the creamy smoothness of pumpkin puree itself, often improved with a bit of nutritional yeast or a quick vegetable-based thickener. You achieve all the rich, soothing creaminess without any dairy.
