Description
Cozy up with a big bowl of vegan pumpkin pasta this fall made with seasonal ingredients. The best part? This recipe only requires one pot and 30 minutes!
Ingredients
Scale
- 12-ounce package of pasta
- 1 tablespoon coconut oil
- 1 bay leaf
- 1 1/2 cups leeks (white part only), chopped (about 1 leek)
- 1/4 teaspoon salt
- 1/2 cup shallot, chopped
- 1 twig of sage
- 1/4 cup white wine
- 3/4 cup pumpkin puree
- 1 cup coconut cream
- 1/2 teaspoon ginger, minced
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
Garnish Options:
- Compound butter
- Lemon wedge
- Fresh parsley or sage
- Chopped nuts
Instructions
- Cook pasta according to box instructions. Save 1 cup of pasta water, drain, and set the pasta aside.
- Preheat a nonstick pan over medium heat with coconut oil. Once heated through, add the leeks, bay leaf, and salt. Let the leeks sweat for 2-3 minutes.
- Add the shallot and sage twig, and continue to cook for another 2-3 minutes.
- Pour in the white wine and cook for a minute to let the alcohol burn off. Then, add in pumpkin puree, coconut cream, ginger, nutmeg, white pepper, and salt. Stir to combine.
- Remove the sage and bay leaf. Start with adding 1/2 cup of the pasta water. Use an immersion blender to blend until the sauce is smooth. Add more pasta water if needed to get your desired consistency.
- Add cooked pasta into the pan with the sauce, and stir to coat all of the noodles.
- Garnish with compound butter, a lemon wedge, parsley, sage, or chopped nuts. Serve immediately, and enjoy this cozy meal!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 2 heaping scoops
- Calories: 869
- Sugar: 5.4g
- Sodium: 680mg
- Fat: 22.5g
- Saturated Fat: 15.8g
- Carbohydrates: 149.1g
- Fiber: 6.5g
- Protein: 15g
- Cholesterol: 0mg
