Vegan Pumpkin Pasta
This pasta dish is a giant bowl of comfort — one that is much needed in the chilly Autumn air. It is a hug in a bowl!
Servings: 2
Ingredients
- 2 tablespoons olive oil
- 1 bunch sage leaves
- ⅓ cup (53 g) minced onion
- 3 cloves minced garlic
- ½ cup (65 g) cashew sauce
- ½ cup (118 ml) full-fat coconut milk
- 1 cup (245 g) pumpkin puree not pumpkin pie filling
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 8 ounces (227 g) pasta of choice I recommend rigatoni or penne
- ½ cup (118 ml) or more reserved pasta water
Instructions
- Prepare your pasta according to the package instructions. When draining the pasta, reserve some of the pasta water and set it aside.8 ounces pasta of choice, ½ cup or more reserved pasta water
- Heat the olive oil in a skillet over medium heat. Once hot, add a good handful of sage leaves to the oil and fry the sage in the oil. Once they are slightly golden, carefully lift them out of the skillet and place them on a piece of paper towel.2 tablespoons olive oil, 1 bunch sage leaves
- Add the minced onion to the pan and saute until soft, then add the garlic and stir until fragrant.1/3 cup minced onion, 3 cloves minced garlic
- Add the cashew sauce, coconut milk and pumpkin puree to the skillet and whisk together with a skillet. When the mixture is hot and starts to bubble, add the paprika, smoked paprika, nutmeg, salt, black pepper and thyme. Stir until the sauce has come together and thickens. Add a small amount of the pasta water and whisk until the sauce reaches the thickness of your liking.1/2 cup cashew sauce, 1/2 cup full-fat coconut milk, 1 cup pumpkin puree, 1 teaspoon paprika, 1/2 teaspoon smoked paprika, ½ teaspoon ground nutmeg, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon dried thyme
- Turn off the heat on the stovetop. Add the pasta to the sauce and stir the pasta into the sauce. If needed, add more of the reserved pasta water until a creamy sauce coats the pasta. Crush half of the sage leaves on top of the pasta and place the rest of the sage on the pasta whole. Top with more paprika and a lot of black pepper and serve!
Nutrition
Serving: 1 serving (4 ounces) | Calories: 718 kcal | Carbohydrates: 101 g | Protein: 18 g | Fat: 28 g | Saturated Fat: 13 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Sodium: 604 mg | Potassium: 711 mg | Fiber: 8 g | Sugar: 8 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
