Description
Creamy and flavorful Vegan Pumpkin Pasta recipe that is easy to make and perfect for a cozy dinner. This dish combines the rich taste of pumpkin with aromatic herbs and coconut milk for a comforting meal.
Ingredients
Main Ingredients:
- 1 small yellow onion, finely chopped
- 2 cloves garlic, finely minced
- ¼ cup vegetable stock
- 15 oz pumpkin puree (1 can)
- 14 oz light coconut milk (1 can)
Seasonings:
- ½ teaspoon sage, dried
- ½ teaspoon thyme, dried
- ½ teaspoon rosemary, dried
- Salt and pepper, to taste
Other:
- 16 oz pasta of your choice
Instructions
- Sauté Onion and Garlic: Heat a skillet over medium-high heat, add vegetable stock and onions. Sauté until soft, about 3-5 minutes. Add garlic and sauté for 1 minute.
- Add Seasonings: Stir in sage, rosemary, and thyme. Sauté for another minute.
- Combine Pumpkin and Coconut Milk: Add pumpkin puree and coconut milk. Whisk until combined. Simmer for 5-10 minutes.
- Toss with Pasta: Cook your favorite pasta and toss with the pumpkin sauce.
Notes
- Use canned pumpkin puree for convenience.
- Opt for light coconut milk for a creamy texture with fewer calories.
- Finely chop onion and garlic for a smooth sauce.
- Add pasta water to the sauce for better coating.
- Leftovers can be refrigerated for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 2g
- Sodium: 78mg
- Fat: 4g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
