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
- 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.
- 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.
- 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.
- 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.
- 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