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Vegan Pumpkin Pasta
This creamy Vegan Pumpkin Pasta has all the flavors of fall. Made with fresh sage and thyme, it's sure to become a hit!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
Calories:
480
kcal
Author:
Willow Moon
Ingredients
8
ounces
rigatoni pasta
1
tablespoon
olive oil
½
cup
chopped onion
1
clove
garlic
minced
2
teaspoons
finely chopped fresh sage
2
teaspoons
finely chopped fresh thyme
15
ounces
pumpkin puree
13.5
ounces
full fat coconut milk
¼
teaspoon
freshly grated nutmeg
or ground nutmeg
¼
teaspoon
red pepper flakes
½
cup
low sodium vegetable broth
Salt and pepper
to taste
Instructions
Cook pasta per directions. Drain and set aside.
Heat olive oil in a large pan on medium heat. Add chopped onions. Cook until translucent.
Add garlic, sage, and thyme. Cook 30 seconds - 1 minute.
Add pumpkin puree, coconut milk, vegetable broth, nutmeg, red pepper flakes, and salt and pepper. Cook about 10 minutes until the sauce has thickened.
Stir in pasta until thoroughly combined. Serve immediately.
Nutrition
Calories:
480
kcal
|
Carbohydrates:
57
g
|
Protein:
11
g
|
Fat:
25
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
142
mg
|
Potassium:
601
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
16693
IU
|
Vitamin C:
9
mg
|
Calcium:
74
mg
|
Iron:
6
mg