Creamy Vegan Pumpkin Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
8 Servings
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Calories
488 kcal
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Course
Main Course
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Cuisine
American
Creamy Vegan Pumpkin Pasta
Description
The recipe involves cooking brown rice pasta until just tender, then draining and setting aside. A sauce is prepared by sautéing chopped garlic and onion until translucent, then wilting fresh spinach. Pumpkin puree and dried herbs like sage and marjoram are added along with garlic powder for seasoning. Coconut cream and optional coconut milk are stirred in to create a smooth, creamy sauce that melds well with the sautéed vegetables.
The dish blends the subtle sweetness and texture of pumpkin with herbal notes, enriched by coconut fats for creaminess without dairy. The sautéed onion and garlic provide aromatic base flavors, while spinach adds freshness and color. The pasta coated in this sauce creates a satisfying and hearty vegan meal.
Serve the pasta immediately for the best texture and flavor. Leftovers keep well refrigerated for a couple of days and reheat gently on the stove. Adjust seasoning with salt and black pepper before serving, and consider toppings like roasted sunflower seeds or vegan Parmesan for added texture and taste.
Ingredients
- 2 boxes brown rice pasta (12 ounces/340 grams each)
- 2 tablespoons olive oil
- 1 teaspoon salt or more to taste (plus extra to salt the water of the pasta)
- 3 garlic chopped, cloves
- 1 yellow onion chopped (305 grams, large
- 4 - 5 cups spinach 80 grams, packed, chopped
- 2 cans pumpkin puree 16 ounces/454 grams each, organic, canned
- 3 teaspoons sage dried
- 2 teaspoons marjoram dried
- 1 teaspoon garlic powder
- 2 tablespoons coconut cream 20 grams, plus ½ cup extra coconut milk, based on preference and optional
- black pepper freshly ground
Instructions
- Fill a large pot with 5 to 6 quarts of water and bring to a rolling boil (to cook the pasta al dente and according to package instructions). Add salt to pasta water (about 1 tablespoon or more to taste). When the water is boiling, add the pasta noodles and cook until al dente.
- Meanwhile, in a large saucepan, heat the oil over medium heat. Add the garlic and onion. Cook and stir for 5 minutes and until the onion is translucent, not browned.
- Add the spinach. Cook and stir for one minute or until wilted. Season with one teaspoon salt.
- Change the heat to medium-low. Then stir in the pumpkin puree—season with sage, marjoram, and garlic powder.
- Stir in the coconut cream and coconut milk.
- Cook and stir for a few minutes until the sauce is sufficiently warm.
- At this point, the pasta should be boiling in the water and almost ready (cooked al dente). Drain the pasta when ready and transfer to a large serving bowl.
- Pour the pumpkin puree pasta sauce over the hot pasta noodles and stir to combine.
- Season to taste with more salt, if preferred, and royally with black pepper.
- Stir until everything is well combined. Serve immediately while still hot!
Notes
- Keep the pumpkin sauce warm on low heat if it finishes before the pasta is ready, stirring occasionally.
- Store leftovers in an airtight container in the fridge for up to two days; reheat gently on the stove.
- Season sauce with freshly ground black pepper and additional salt before serving.
- Optional add-ins include roasted sunflower seeds and vegan Parmesan cheese served alongside.
- The sauce is gluten-free; use gluten-free pasta to keep the dish fully gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 101g | 34% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 53mg | 2% |
| Potassium | 443mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 19736IU | 395% |
| Vitamin C | 16mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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