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.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Confetti Arctic Roll
Is peanut butter vegan? And what are their origins?
Miso Mushroom ‘Chicken’ Soup
Vegan Chickpea Tuna Salad Sandwiches
Older Vegan Adults Need 58 Percent Less Medication