Vegan Pumpkin Pasta
A delightful dish combining sweet pumpkin, creamy coconut milk, and aromatic herbs, perfect for a comforting meal.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the sauce
- 1 small yellow onion, finely chopped
- 2 cloves garlic, finely minced
- ¼ cup vegetable stock
- 15 oz pumpkin purée (1 can) You can use fresh pumpkin if preferred.
- 14 oz light coconut milk (1 can) Coconut milk adds creaminess.
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- to taste salt and pepper
For the pasta
- 16 oz pasta of your choice Whole wheat or gluten-free varieties can be used.
Instructions
Preparation
- Sauté the finely chopped onion and minced garlic in a saucepan with the vegetable stock over medium heat until the onion is soft and aromatic, about 3-5 minutes.
Making the Sauce
- Whisk in the pumpkin purée and light coconut milk, combining all the flavors. Stir in the dried sage, thyme, and rosemary.
- Allow the sauce to simmer for about 10 minutes, seasoning with salt and pepper to taste.
Cooking the Pasta
- Cook the pasta according to the package instructions until al dente, approximately 8-10 minutes.
- Once cooked, drain the pasta and gently stir it into the sauce until well coated.
Notes
Consider adding fresh herbs such as basil or parsley before serving. Nutritional yeast can add a cheesy flavor, and red pepper flakes provide a spicy twist. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.