Vegan Pumpkin Pasta

Source

https://lovingitvegan.com/vegan-pumpkin-pasta/

Ingredients

• 450g pasta, uncooked (any type — used spaghetti)
• 30ml vegan butter (2 Tbsp)
• 3 cloves garlic, crushed
• ¼ tsp red pepper flakes
• 1 tsp dried sage
• 1 tsp dried oregano
• 400ml canned full-fat unsweetened coconut milk (14 oz)
• 425g canned pumpkin purée (15 oz) — or fresh
• ¼ tsp nutmeg
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp ground black pepper
• 120ml reserved pasta water (½ cup)

Instructions

1. Cook pasta per package directions. Reserve ½ cup pasta water, then drain.
2. Melt vegan butter in pot on medium heat.
3. Add garlic, red pepper flakes, sage, oregano — sauté 1 min to toast spices.
4. Add coconut milk and pumpkin purée. Whisk until smooth.
5. Add nutmeg, garlic powder, onion powder, salt, pepper. Whisk, bring to gentle simmer.
6. Simmer ~5 min to thicken slightly. Taste and adjust salt/pepper.
7. Add cooked pasta to sauce, fold in.
8. Add reserved pasta water a little at a time until sauce coats pasta well.
9. Serve topped with fresh parsley and black pepper.

Tips & Notes

• Serves 4. Ready in 20 min.
• Salt the pasta water — important since we use it in the sauce.
• Coconut milk: Full-fat canned unsweetened. Coconut cream works for richer version.
• Gluten-free: Use any GF pasta.
• Fridge: 3–4 days. Freezer: 3 months.
• Nutrition per serve: 489 kcal, 67g carbs, 12g protein, 20g fat.