Vegan Pumpkin Cream Pasta

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

Serves: 4


1.5 tbsp butter

2 minced cloves of

1 (15-ounce) can pumpkin purée

1 (13½-ounce) can

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Your email address will not be published.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.

I can’t believe this vegan creamy mac & cheese
A Small Vegan Terms Dictionary For A Rapidly Transforming Plant-Based World
Quinoa-Stuffed Squash
Crocs Is Officially Going Vegan
Former Football Star Chris Smalling Invests ‘In Vegan Meat Brand Heura
Golden gluten-free waffles with berries and cinnamon syrup
These gluten-free beauties are exactly what you need for brunch. Serves: 6 Ingredients: For...
Vegan Beef Empanadas With Green Chile Aji
A  South American classic consisting of baked hand pies with a beef substitute filling...