By the time autumn rolls around each year, we’re counting down the days until it’s cool enough to cozy up in a big sweater. Around this time, the craving for pumpkin kicks in. You’ll find it in lattes, muffins and soups—salsas, sandwiches and even beer. Us? We like to put it in our pasta. This pumpkin cream sauce is warm, savory and perfectly suited to sweater season. For those who aren’t fond of coconut, fear not. The taste is barely detectable beneath the flavorful layers of pumpkin, garlic and paprika.
This recipe has been re-printed with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.