Creamy Pumpkin Pasta
This flavorful Pumpkin Pasta is a two-pot dish that comes together in minutes for a hearty and comforting meal. Perfect for your next pasta night!
Ingredients
- 8 oz pasta of choice
- 2-3 tablespoon olive oil
- ½ medium onion
- 2 cloves of garlic
- 4-6 sage leaves
- ½ can of pumpkin puree 7.5 oz
- 2 tablespoon tomato paste
- ½ cup canned coconut milk
- ¼ cup nutritional yeast
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup pasta water
- 1 large handful fresh spinach optional
Instructions
- Cook the pasta according to the package instructions. Save ⅓ cup of it for the sauce.
- Drizzle the olive oil in a pan over medium heat. Add the chopped onion and minced garlic and cook until translucent.
- Add the sage leaves, spices, salt, pepper, tomato pasta, pumpkin, nutritional yeast, coconut milk, and pasta water. Stir until combined and cook for 4-5 minutes until you have a thick and creamy sauce.
- Add in the spinach and cook for another 2-3 minutes. Finally, add in the cooked pasta.
- Serve with vegan parmesan and enjoy!
Notes
- Use canned pumpkin: I prefer using canned vs fresh pumpkin to make pasta with pumpkin sauce as it lends itself better to this type of recipe and I prefer the flavor.
- Don’t substitute another non dairy milk. Canned coconut milk is the best option for a creamy sauce.
- Save your pasta water. We will be using it to thin out the sauce to create the creamy texture of the sauce.
Nutrition
Calories: 773kcalCarbohydrates: 106gProtein: 22gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 745mgPotassium: 1043mgFiber: 11gSugar: 12gVitamin A: 18208IUVitamin C: 18mgCalcium: 97mgIron: 5mg
Tried this recipe?Let us know how it was!