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.
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.