A super creamy pasta sauce made with pumpkin and coconut milk makes for a quick and simple creamy vegan pumpkin pasta perfect for a weeknight dinner. Gluten Free.
Now that it is officially September I have pumpkin on the mind. For years and I mean years I would not give pumpkin a chance.
Tried it once, hated it and I was done. For years pumpkins were solely reserved for Halloween – for carving or just for decoration. I would not go anywhere near a pumpkin related recipe.
And to think I used to consider myself open minded? So much for that.
Luckily years later I came around, and decided to give both sweet potatoes (who I also used to despise) and pumpkin another shot.
How did it go?
Seriously though, how was I living without sweet potatoes and pumpkin for all that time? They are both incredible and wonderful and healthy and nutritious and just about everything good out there.
Pumpkins simply define fall and all that comes with it. The scent of oven roasted pumpkin or the creamy scalding hot aroma of a pumpkin soup just warms you through and through.
I wanted to go in a different direction this time though. Not just oven roasted veggies or creamy soup. I wanted something more.
Pasta with a creamy pumpkin sauce it would be, so hello creamy vegan pumpkin pasta.
All you’ve got to do is boil the cubed pumpkin and the puree it and that is the real gem in this recipe. That heavenly dreamy pumpkin puree is what coats the thin pasta noodles. Of course there’s a bit of garlic, coconut milk and sage thrown into the mix as well – but those are easy to get your hands on.
I imagine fresh rosemary would work wonders as well.
And if you want to take things a step further, roast those pumpkin cubes instead of boiling them — now the caramelized baked cubes turned into a sauce will be the ultimate perfection.
If you want to jazz up the recipe a bit add some other veggies to the sauce, or if you aren’t sticking to a vegan diet, throw in some cheese, or some protein.
A simple pumpkin based pasta sauce with garlic and sage.
A quick fall themed dinner ready in under 30 minutes.
So I hope your next weeknight meal is going to be this creamy vegan pumpkin pasta (because I know mine will be).
PS – for more 30 minute recipes be sure to check out my 30 minute recipe collection, with tons of quick yet delicious cooking ideas.
A super creamy pasta sauce made with pumpkin and coconut milk makes for a quick and simple Vegan pasta meal perfect for a weeknight dinner.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 cup pumpkin puree
- 1/2 cup coconut cream (or milk)
- 5 cloves garlic, minced
- 25 sage leaves
- 1 tablespoon olive oil
- 6 oz gluten free linguine
- vegetable broth (optional)
- Cook pasta according to package directions.
- Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker. Remove sage leaves and drain on paper towels.
- To the same oil add the minced garlic and cook until fragrant, 1 minute.
- Add pumpkin puree and mix with the garlic.
- Add coconut cream and mix. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. If sauce is too thick add a bit of vegetable broth to thin it out a bit (optional)
- Add pasta to the pan and mix. Serve topped with sage leaves.
This recipe has been shared on Melt in Your Mouth Mondays,Inspiration Monday, Mix It Up Monday, Mostly Home Made Mondays , Natural Living Monday , TASTY TUESDAYS ,Totally Talented Tuesdays, Fat Tuesday,Share Your Stuff Tuesday, Tickle My Tastebuds Tuesday Fresh Food Wednesday, Real Food Wednesdays, Gluten-Free Wednesdays, The Wednesday Roundup, Allergy-Free Wednesdays, Full Plate Thursdays, Simple Lives Thursday , Pennywise Platter Thursday , Simple Meals Friday, Gluten Free Friday,
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