This creamy pumpkin pasta is vegan and gluten-free and hardly takes any time at all to whip up. It’s perfect for serving to friends because this makes a good size batch, but it also keeps well so you can have leftovers throughout the week. This has quickly become one of my most popular pasta recipes!
The creamiest dreamiest crowd-pleasing pumpkin pasta!
1 tbsp olive oil 2 cloves garlic, minced 400 mL can of full-fat coconut milk 3/4 cup unsweetened plain coconut yogurt 1–3/4 cups pumpkin puree 2 tbsp nutritional yeast 1/2 tsp ground cayenne pepper 1 tbsp lemon juice 1 tbsp maple syrup
salt & pepper to taste 300 g brown rice pasta (or wheat pasta if you’re not gluten-free)
Boil pasta until cooked, then drain and add to pasta sauce. Cook another few minutes, then serve.
Meanwhile, saute the garlic in olive oil over medium heat for 2 minutes.
Add coconut milk, coconut yogurt, pumpkin puree, nutritional yeast, cayenne, lemon juice, maple syrup, salt and pepper. Stir to combine. Lower heat and simmer for 10 minutes, stirring occasionally so it doesn’t stick.
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