Vegan Pumpkin Pasta
A creamy vegan pumpkin pasta made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. The ultimate autumn meal!
Servings: 8
Calories: 262kcal
Equipment
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
- ½ teaspoon sage dried
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- salt and pepper to taste
- 16 oz pasta of your choice
Instructions
- Finely dice one small yellow onion. Heat a large skillet over medium high heat. Add the vegetable stock or olive oil and onions. Sauté until the onions are soft and translucent. About 3-5 minutes. Add the minced garlic, and sauté an additional minute.
- Add sage, rosemary, and thyme. Stir to combine, and sauté an additional minute until fragrant.
- Add the pumpkin puree, and coconut milk. Whisk together until combined. Allow the sauce to come to a boil. Reduce the heat and simmer for 5-10 minutes or until sauce begins to thicken.
- Toss with your favorite pasta.
Notes
Tips for Making Vegan Pumpkin Pasta
- To save time, use canned pumpkins to reduce time roasting. Be sure you buy a canned pure pumpkin, not pumpkin pie filling!
- Use light canned coconut milk to reduce fat and calories. The sauce still comes out rich and creamy!
- Finely chop the onion and mince garlic to combine nicely with the creamy pumpkin sauce.
- The sauce will thicken as you allow it to simmer.
- Optional: Add a ½ cup of pasta water to the sauce. This will help the sauce coat the pasta.
- It will keep for 3-4 days. When ready to reheat, you can warm in the microwave or stovetop.
Nutrition
Calories: 262kcal | Carbohydrates: 50g | Protein: 9g | Fat: 4g | Saturated Fat: 4g | Sodium: 78mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8288IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 3mg