Name: Creamy Pumpkin Pasta (Vegan + Gluten-Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

Description

The creamiest dreamiest crowd-pleasing pumpkin pasta!

Ingredients

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)

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Instructions

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.

Prep Time: 5 minutes
Cook Time: 15 minutes