Creamy Pumpkin Pasta

Creamy Pasta Pumpkin Vegan Creamy Pasta

Why wait until Fall to have all things Pumpkin? Enjoy this simple  meal year round!

Serving Size:    4           Prep Time:   20 minutes         Cook Time:   40 minutes 

💚VEGAN    💚GLUTEN FREE    💚OIL-FREE

Ingredients

  • 1 lb Legume Pasta (I use lentil)
  • 3 TB vegetable broth
  • 2-3 garlic cloves minced
  • 15 oz. can pumpkin puree
  • 13.5 oz. can coconut milk
  • 1/2 tsp paprika
  • 1/2 tsp salt, to taste
  • 1/3 c Toasted chopped walnuts (set aside) 

Instructions

  1. Cook pasta as directed. Do not over cook, as legume pastas can get sticky/gummier easier than whole wheat overcooked. 
  2. In large saucepan, heat veggie broth on low/medium. 
  3. Saute garlic for a few minutes - be careful not to burn. 
  4. Pour in pumpkin puree, coconut milk, paprika and salt
  5. Reduce heat and simmer for 8-10 minutes until sauce reaches desired thickness. 
  6. Combine drained, cooked pasta to sauce, stirring so all pasta is coated. 
  7. Add chopped walnuts and herbs of choice and serve immediately. 

Tips

- If you do not have coconut milk on hand, it's possible you could use a thicker, non dairy milk such as oat. I haven't experimented with this so I strongly recommend you don't substitute. 

- Whole wheat pasta can be substituted, but I love that lentil or even chickpea pasta are great ways to get added fiber and protein. They have a mild, undetectable flavor so don't worry that these types of pastas will ruin the dish. 

- Omit nuts if allergic - but you knew this :) 

NOTE: If you still incorporate meat and/or dairy in your plant-based lifestyle, a option to add more protein is cooking sliced sausage (I prefer to air fry to drain out excess oil) and add to simmering sauce before you add the pasta.