Vegan Pumpkin Pasta with Sage {Gluten-Free}
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Vegan Pumpkin Pasta is made with pumpkin and coconut milk & makes for a quick and simple fall themed weeknight dinner. Gluten Free and low in fat. No heavy cream necessary for a rich and velvetty pasta sauce.
Course:
Dinner
Cuisine:
Healthy, Vegan
Servings: 2
Calories: 632 kcal
Ingredients
- 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
Instructions
-
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.
Nutrition Facts
Vegan Pumpkin Pasta with Sage {Gluten-Free}
Amount Per Serving
Calories 632
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 19g119%
Sodium 15mg1%
Potassium 667mg19%
Carbohydrates 80g27%
Fiber 8g33%
Sugar 6g7%
Protein 15g30%
Vitamin A 19140IU383%
Vitamin C 9.2mg11%
Calcium 91mg9%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.