Creamy Vegan Pumpkin Pasta
Sugar Pumpkin mixed with onion and garlic, seasoned with basil, rosemary, turmeric, and other magnificent spices makes this creamy vegan pasta even more delicious.A whole food meal with natural plant ingredients that will keep you healthy, satiated and satisfied!
Ingredients
- ½ lb (250 g) whole wheat small shaped pasta, rotini, fusilli or penne, GF if necessary
- 2 ½ cups (400 g) squash, peeled and deseeded
- 1 cup full-fat coconut milk
- ¾ cup water
- 4 cloves garlic, pressed
- 1 large onion, chopped
- 2 tbsp nutritional yeast
- 1 tbsp fresh basil, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp turmeric
- 1 tsp paprika
- salt to taste
- 2 tbsp ground flax seeds
Instructions
- Chop the pumpkin into several pieces and steam for about 20 mins or until tender. Once cooked, put it in a food processor and pulse for a minute until it looks like a puree.
- Bring a large pot of water to a boil and cook pasta according to package directions.
- Meanwhile, place the chopped onion and pressed garlic in a large pan, add about a half cup of water and cook for 5 mins covered with a lid. Add water as needed to prevent burning.
- Stir in the coconut milk, pumpkin puree, and water. Fold in the spices (nutritional yeast, basil, rosemary, turmeric, paprika, and salt) and stir everything well. Reduce the heat and simmer for about 10-15 mins or until it thickens. Lastly, add the ground flax seeds and stir.
- Drain the cooked pasta and mix it with the pumpkin sauce.
- Serve sprinkled with fresh basil. You can also sprinkle with our super Easy and Quick Dairy-free Parmesan.
- Enjoy!
Notes
- You can skip the first step and use canned pumpkin puree, use about 1 (15-oz) can. Then the Creamy Vegan Pumpkin Pasta recipe becomes super easy and quick to prepare.
- If you are gluten-free, you can use gluten-free pasta of choice.
- The sauce thickens with time so you can easily fix it by adding a little warm water and stirring it. You can reheat it this way and it will be perfect.
Nutrition
Serving: 1gCalories: 457kcalCarbohydrates: 60gProtein: 16gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 4gSodium: 215mgFiber: 9gSugar: 3g
Tried this recipe?Let us know how it was!
