Creamy Pumpkin Pasta recipe
This creamy Pumpkin Pasta recipe is made with simple ingredients in under 15 minutes. Deceptively vegan, it will soon become your new favorite!
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Calories: 464kcal
Servings: 4
Equipment
- Large Pot
- Colander
- Medium pot
- Whisk
- Wooden Spoon
- Measuring Spoons
- Ladle
Ingredients
- 8 ounces pasta- fettucini linguini, tagliatelle, papperadelle
- 2 tablespoons olive oil
- 4 –6 garlic cloves rough chopped
- 10 sage leaves chopped
- 14- ounce can of pumpkin puree do not use pumpkin pie puree
- 1 large shallot- diced 1/2 cup
- Pinch cayenne
- 14- ounce can of coconut milk or coconut cream
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
- Cook pasta in a large pot of salted water until al dente. Drain and set aside, saving a little pasta water.
- In a medium pot, heat oil over medium-low heat. Add shallots, garlic, and sage, and sauté until soft and fragrant (about 5 minutes).
- Stir in coconut milk and pumpkin purée, whisking until smooth.
- Add salt, black pepper, cayenne, nutmeg, and cinnamon. Taste and adjust salt and spices as needed. Keep the sauce warm on low heat.
- Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen.
- Taste again and adjust seasoning if needed.
- Serve with grated Parmesan or Pecorino, crispy sage leaves, or garlic chips for garnish.
Nutrition
Calories: 464kcal | Carbohydrates: 56.8g | Protein: 10.7g | Fat: 23.5g | Saturated Fat: 14.5g | Sodium: 746.5mg | Sugar: 5.7g