Nut-free, soy-free, dairy-free
By the time autumn rolls around each year, we’re counting down the days until it's cool enough to cozy up in a big sweater. Around this time, the craving for pumpkin kicks in. You’ll find it in lattes, muffins, and soups.
Us? We like to put it in our pasta. This pumpkin cream sauce is warm, savory, and perfectly suited to sweater season. For those who aren’t fond of coconut—fear not. The taste is barely detectable beneath the flavorful layers of pumpkin, garlic, and paprika.
This simple and delicious recipe comes together in less than 30 minutes with mostly pantry staples you'll have on hand!
Splurge: Garnish with crispy sage leaves.Print
This pumpkin cream sauce is warm, savory and perfectly suited to sweater season.
- 1 lb (454 g) penne pasta
- 1 ½ tbsp (22 g) vegan butter
- 2 garlic cloves, minced
- 1 can pumpkin purée
- 1 can coconut milk
- ¾ tsp paprika
- ¾ tsp salt
- Crispy sage leaves, for serving, optional
- Cook the pasta according to package directions. Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant. Stir in the pumpkin purée, coconut milk, paprika and salt.
- Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened. Drain and rinse your pasta and combine it with the pumpkin cream sauce. Stir to thoroughly combine, garnish with fresh or crispy sage leaves if using, and serve immediately.