Creamy Vegan Pumpkin Pasta
Ingredients
The pasta
The sauce
-
2
tbsp
avocado oil
-
½
yellow onion
diced small
-
10
oz
sliced mushrooms
-
2
cloves
garlic
-
¼
cup
fresh sage
-
1
15 oz can
coconut milk
-
1
15 oz can
pumpkin purée
-
1
tsp
salt
-
½
tsp
pepper
-
⅛
tsp
cinnamon
-
⅛
tsp
nutmeg
-
pinch
cayenne
-
½
cup
grated parmesan cheese
Instructions
- Prepare the pasta according to the package instructions, then drain and set aside.
- In a large saucepan or Dutch oven, heat the avocado oil over medium-high heat.
- Add the onion, mushrooms, garlic, and sage, and sauté until the mushrooms and onions are cooked through, about 6-8 minutes.
- Stir in the coconut milk and pumpkin purée, then add all the spices and adjust to taste. Let simmer over low heat for 10 minutes.
- Combine the cooked pasta with the sauce and stir until well mixed. If using, add cheese at this stage.
- Serve immediately and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
300mg
Cholesterol
5mg
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