Vegan Pumpkin Pasta

Name: Vegan Pumpkin Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Author : Katie Koteen and Kate Kasbee

pumpkin pasta

Ingredients

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1 lb (454 g) penne pasta or other pasta of choice1 ½ tbsp (22 g) vegan butter (such as Earth Balance)2 garlic cloves, minced1 (15-oz [425-g]) can pumpkin purée1 (13 ½ -oz [382-g]) can coconut milk¾ tsp paprika¾ tsp saltFresh or crispy sage leaves, for serving, optional

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve: Garnish with fresh or crispy sage leaves if using, and serve immediately.