Description
Creamy vegan pumpkin pasta sauce with pumpkin puree, almond milk, and herbs served over chickpea pasta. Pair with a glass of red for pasta night!
Ingredients
Vegan Pumpkin Pasta
- 8 oz. chickpea pasta
- 1 tsp avocado oil (optional)
- 1 sprig fresh sage leaves, stems removed and finely chopped
- 1 sprig fresh rosemary, stems removed and finely chopped
- 2 cloves of garlic minced (or sub 1/4 tsp garlic powder)
- 3/4 cup pumpkin purée
- 1 15-oz. can coconut milk lite
- 1/4 tsp Himalayan sea salt
- black pepper, to taste
For serving
Instructions
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Cook the pasta according to package instructions. Drain well and set aside.
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In a large skillet, heat optional oil at medium low (Skip this step if oil-free). Next, add the pumpkin, almond milk, Himalayan sea salt, and pepper and mix well. Add in the sage, rosemary, and garlic and stir well to combine.
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Bring the pumpkin mixture to a low boil and simmer for 10-12 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
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Add the cooked pasta to the pumpkin sauce pan and toss well to coat. Turn off the heat and serve immediately with a glass of Juliénas.
- Store leftovers separately in the refrigerator for 3-5 days and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Pasta, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free