Creamy Pumpkin Pasta
This luscious creamy pumpkin pasta uses canned pumpkin puree and coconut milk to create a silky vegan sauce that clings perfectly to every noodle. It is a completely plant-based fall-inspired dinner that comes together in under 30 minutes.
Silky pumpkin and coconut milk sauce tossed with pasta and warming spices for a cozy vegan dinner.
Nutrition per serving
Ingredients
Pasta
Sauce
Instructions
Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining then drain the pasta.
Saute the Garlic
While pasta cooks heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant and lightly golden. Be careful not to burn it.
Build the Sauce
Add pumpkin puree coconut milk smoked paprika and nutmeg to the skillet with the garlic. Stir until smooth and bring to a gentle simmer. Add nutritional yeast and stir to combine. Season with salt and pepper.
Combine Pasta and Sauce
Add drained pasta to the pumpkin sauce and toss to coat. Add pasta water a splash at a time until the sauce reaches your desired consistency and coats the noodles beautifully.
Serve and Garnish
Divide pasta among bowls and garnish with toasted pumpkin seeds fresh sage leaves or a drizzle of chili oil. Serve immediately while hot and creamy.
Substitutions
Common mistakes
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