Who else loves pumpkin all year long? I sure do!
It's the middle of Winter here in North Carolina and I have been craving warm cozy meals. This easy oil-free pumpkin pasta has been my go to lately. It's fast, simple, and makes a bunch of leftovers which are great to take to work.
It's basically just 2 base ingredients (coconut milk and pumpkin puree) and some herbs and spices to liven it up. So you can totally make this in whatever way you want based on what Fall/Autumn ingredients you enjoy.
I also think it tastes even better the next day reheated as leftovers. Yum! Enjoy!
Video tutorial at the bottom of the post!
Vegan Pumpkin Pasta Recipe (oil free)
1 lb. penne or bowtie pasta (whole wheat preferred!)
1 can lite canned coconut milk (I recommend getting organic)
1 can pumpkin puree (I recommend getting organic)
2 tsp minced garlic
2 tsp smoked paprika
1 T or more sea salt
black pepper to taste
2 tsp sage
1-2 tsp cumin
1. Boil your pasta according to package instructions.
2. In a large sauce pan add the coconut milk and pumpkin puree and stir until well mixed. Then add in the rest of the herbs and spices. Cook on medium heat for about 10 minutes until hot, stirring occasionally.
3. Drain your pasta and add it to the sauce. Stir until the pasta is evenly coated and serve immediately. Garnish with some fresh parsley. I enjoy this meal with some steamed or roasted veggies or a nice fresh salad.
**Just follow your heart with this recipe! Add whatever fall/autumn spices you enjoy to the pumpkin/coconut base and taste as you go! A pinch of cinnamon would even be good I bet!
Video Tutorial Below! Subscribe to my YouTube channel!