Vegan Pumpkin Pasta
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.
Servings: 4
Ingredients
- 1 lb penne pasta or other pasta of choice 454 g
- 1 ½ tbsp vegan butter 22 g
- 2 garlic cloves minced
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) 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.1 lb penne pasta or other pasta of choice
- 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.1 ½ tbsp vegan butter , 2 garlic cloves
- 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.1 can (15 oz) pumpkin purée , 1 can (14 oz) coconut milk, ¾ tsp paprika, ¾ tsp salt
- 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: 1/4 of recipe | Calories: 603kcal | Carbohydrates: 96g | Protein: 18g | Fat: 17g | Sodium: 457mg | Fiber: 7g | Sugar: 7g