Vegan Pumpkin Pasta (Printable Version)
# What You'll Need:
→ Pasta and Sauce
01 -
1 lb (454 g) penne pasta or other pasta of choice
02 -
1 ½ tbsp (22 g) vegan butter
03 -
2 garlic cloves, minced
04 -
1 15-oz (425-g) can pumpkin purée
05 -
1 13 ½-oz (382-g) can coconut milk
06 -
¾ tsp paprika
07 -
¾ tsp salt
08 -
Fresh or crispy sage leaves, optional, for serving
# Step-by-Step Directions:
01 -
Cook the pasta in salted water according to package directions. Once cooked, reserve a little of the pasta water, then drain the pasta.
02 -
Melt the vegan butter in a large saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
03 -
Stir in the pumpkin purée, coconut milk, paprika, and salt. Reduce heat to medium-low and simmer for 5-10 minutes, or until the sauce thickens.
04 -
Add the cooked pasta to the pumpkin cream sauce. Stir thoroughly to combine. Adjust the consistency with the reserved pasta water, if desired. Discard unused water.
05 -
Garnish with fresh or crispy sage leaves, if using, and serve immediately.
# Helpful Notes:
01 -
This recipe has been re-printed with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.