Vegan Pumpkin Pasta
If you're looking for a creamy, comforting and delicious fall pasta dish that's ready in 20 minutes, look no further than this vegan pumpkin pasta! Made with pantry staples like vegetable broth, coconut milk, pumpkin puree and your favorite pasta, this dish is perfect for an easy family dinner
Equipment
- 1 cutting board
- 1 knife
- 1 pot
- 1 pan
Ingredients
- 1 tbsp oil
- 1/2 sweet onion
- 1-2 cloves garlic
- 1 box pasta
- 1/4 cup vegetable broth
- 1/2 cup coconut milk
- 1 can pumpkin puree
- 1 dash salt
- 1 bunch sage leaves
Instructions
- Gather your ingredients.
- Chop the onion and mince the garlic.
- Add oil to your pan. Add in garlic and onion and cook over med-high heat until lightly browned.
- While the garlic and onion cook, cook the pasta according to package.
- Add the coconut milk, pumpkin puree, chicken broth and salt to the onion and garlic mixture. Simmer on medium heat until sauce thickens, about 5-10 minutes.
- Chop sage leaves and stir into sauce. Additionally, you can also toast your sage leaves in a pan by cooking them on low-med heat for about 1 minute and using them for garnish.
- Serve your pasta in bowls, pour pumpkin sauce over pasta and enjoy! Feel free to garnish with additional herbs like basil or rosemary, if desired!
Notes
TO STORE: Place the pasta and sauce in separate airtight containers. This will prevent the pasta from absorbing too much sauce and becoming soggy. Store the pasta and sauce in the refrigerator for up to 3-4 days. To reheat, simply heat the sauce in a saucepan over medium heat until warmed through. Then, add the pasta to the sauce and stir to combine. You may need to add a little bit of water, milk, or vegetable broth to thin the sauce out if it has thickened. You can also reheat the pasta and sauce in the microwave. Simply microwave on high for 1-2 minutes, or until heated through.
If you want to store your vegan pumpkin pasta for longer, you can freeze it for up to 3 months. To freeze, place the pasta and sauce in separate freezer-safe bags or containers. Label the bags or containers with the date and contents. To thaw, simply place the pasta and sauce in the refrigerator overnight. Once thawed, you can reheat them as instructed above.
HOW TO TOAST SAGE: To toast sage, heat a small skillet over medium heat. Add the sage leaves to the skillet and cook for about 1 minute, or until the leaves are crisp. Remove the leaves from the skillet and let them cool before using. Once the sage leaves are toasted, you can use them to garnish dishes, add them to soups and stews, or crumble them and use them as seasoning. Watch the sage leaves closely while they are toasting. They can burn quickly, so it's important to remove them from the heat as soon as they are crisp. Toasted sage leaves can be stored in an airtight container for up to 2 weeks.