Description
A dreamy, creamy vegan pumpkin pasta that combines rich pumpkin purée, velvety coconut milk, and fragrant herbs like sage, thyme, and rosemary for a comforting, autumnal, and plant-based main dish.
Ingredients
- 1 small yellow onion, finely chopped
- 2 cloves garlic, finely minced
- ¼ cup vegetable stock
- 15 oz pumpkin purée (1 can)
- 14 oz light coconut milk (1 can)
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
- 16 oz pasta of your choice
Instructions
- Sauté the chopped onion and minced garlic in a saucepan with vegetable stock until soft and aromatic.
- Whisk in the pumpkin purée and light coconut milk, then stir in the dried sage, thyme, and rosemary.
- Let the sauce simmer and season with salt and pepper to taste.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and stir it into the sauce until well coated.
Notes
- Add sautéed mushrooms or roasted vegetables for extra heartiness.
- Try fresh sage or a pinch of nutmeg for a flavor twist.
- Stir in spinach or kale for added greens.
- Top with vegan Parmesan or toasted breadcrumbs for texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
