Vegan Pumpkin Cream Pasta

Two simple steps are required to prepare a warm, comfortable, and entirely plant-based lunch. Warm paprika and sweet pumpkin purée combine to create a soothing and silky sauce in this simple, seasonal spin on penne.

Serves: 4


1.5 tbsp vegan butter

2 minced cloves of garlic

1 (15-ounce) can pumpkin purée

1 (13½-ounce) can coconut milk

¾ teaspoon paprika

¾ teaspoon salt

1 pound of cooked, drained, and rinsed penne pasta

Serve sage leaves that are crisp or fresh.

How to prepare:

Melt butter in a large saucepan over medium heat. Add garlic and cook for two minutes, until aromatic. Stir in purée, milk, paprika, and salt. Reduce heat to medium-low and boil the sauce for 5 to 10 minutes, or until it thickens.

Stir together cooked pasta and pumpkin-cream sauce to mix. Immediately garnish with fresh or crispy sage leaves and serve.

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