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 but also keeps well so you can have leftovers throughout the week.
1 tbsp olive oil
2 cloves garlic, minced
400 mL can of full-fat coconut milk
3/4 cup unsweetened plain coconut yogurt (160 g / 175 mL)
1-3/4 cups pumpkin puree (400 g / 400 mL)
2 tbsp nutritional yeast (30 mL)
1/2 tsp ground cayenne pepper (2 mL)
1 tbsp lemon juice (15 mL)
1 tbsp maple syrup (15 mL)
salt & pepper to taste
300 g brown rice pasta (or wheat pasta if you’re not gluten-free)
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. Boil pasta until cooked, then drain and add to pasta sauce. Cook another few minutes, then serve.
For more delicious recipes, check out my cookbook!