Creamy Pumpkin Pasta
Creamy Pumpkin Pasta is savory, rich in flavor, and perfect for Fall! Serve it alongside our marinated beet & apple salad for a seasonally appropriate dinner. For a gluten-free option, simply use gluten-free pasta. This recipe is vegan but can be made non-vegan by substituting the coconut milk for heavy cream and the smart balance for dairy butter.
Ingredients
Serves: 8
Creamy Pumpkin Pasta
- 1 lb rigatoni or bow tie
- 4 garlic cloves
- 2 Tbs smart balance butter
- 1 cup canned pumpkin
- 1/2 cup lite coconut milk
- 1 cup vegetable broth
- 2 tsp black pepper
- 1 tsp dried rosemary
- Salt to taste
- Optional: red pepper flakes for serving
Directions
- Begin by preparing your onion and garlic.
- Then, in a large pot, begin boiling water for your pasta. Cook according to your package’s directions. Once the pasta is done, drain the water and set it aside.
- While your pasta is cooking, in a medium stovetop pot, heat the butter on medium. Once hot, add the garlic and cook for 1 minute or until fragrant. Be careful not to brown the garlic.
- Then, quickly add the coconut milk, broth, and canned pumpkin. Stir together well.
- Add in the remaining seasonings and bring the sauce to a simmer.
- Simmer the sauce for about 15 minutes. Taste and adjust seasoning as desired.
- Once the sauce is done, add it to the pasta and mix together until thoroughly combined.
- Serve and enjoy!
Nutrition Information
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