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Bowl of creamy pumpkin penne topped with fresh sage.

Vegan Pumpkin Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Katie Koteen and Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Italian
  • Diet: Vegan

Description

This creamy pumpkin sauce is warm, savory and perfect for a cozy fall meal. For those who aren’t fond of coconut, fear not. The taste is barely detectable beneath the flavorful layers of pumpkin, garlic and paprika.


Ingredients

  • 1 lb (454 g) penne pasta or other pasta of choice
  • 1 ½ tbsp (22 g) vegan butter (such as Earth Balance)
  • 2 garlic cloves, minced
  • 1 (15-oz [425-g]) can pumpkin purée
  • 1 (13 ½ -oz [382-g]) can coconut milk
  • ¾ tsp paprika
  • ¾ tsp salt
  • Fresh or crispy sage leaves, for serving, optional

Instructions

  1. Cook Pasta: Cook the pasta in salted water according to package directions. Once cooked, reserve a little of the pasta water then drain the pasta.
  2. Heat Butter and Saute Garlic: Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant.
  3. Cook Sauce: Stir in the pumpkin purée, coconut milk, paprika and salt. Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened.
  4. Add Pasta to Sauce: Add the cooked pasta to the pumpkin cream sauce. Stir to thoroughly combine. If you’d like to adjust the consistency, add a little bit of the pasta cooking water you reserved. If not, that can be discarded.
  5. Serve: Garnish with fresh or crispy sage leaves if using, and serve immediately.

Notes

This recipe has been re-printed with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017. 


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 603
  • Sugar: 7 g
  • Sodium: 457 mg
  • Fat: 17 g
  • Carbohydrates: 96 g
  • Fiber: 7 g
  • Protein: 18 g