
Creamy Vegan Pumpkin Pasta 4 Prep: 5 minutes Cook: 20 minutes Cane Sugar Free Dairy Free Vegan Vegetarian Who would have thought that creamy, vegan, pumpkin and pasta could go in the same sentence? This super simple dish is sure to be a crowd-pleaser. Made with Coco Quench Original Coconut Ingredients 3 Cloves garlic minced 1/2 Large onion diced 2 tbsp olive oil 3/4 cup Coco Quench Organic Coconut Milk 3/4 cup Pumpkin puree 1 1/4 tsp sage dried 1/2 tso salt plus extra for water Black pepper to taste 1/3 cup chopped walnuts or pine nuts optional Instructions Using a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes. Add sage and heat for another minute. Reduce heat to low, then add your coconut milk and pumpkin. Stir gently to combine ingredients. Allow mixture to simmer until well-combined (we recommend 8 to 10 minutes). Add salt, pepper and walnuts or pine nuts (if using). Stir to combine and then remove from heat. Sprinkle top of the pasta with breadcrumbs or a vegan cheese substitute. Serve over cooked pasta and enjoy. Share this recipe Print recipe

Creamy Vegan Pumpkin Pasta

Who would have thought that creamy, vegan, pumpkin and pasta could go in the same sentence? This super simple dish is sure to be a crowd-pleaser.

Using a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes.
Add sage and heat for another minute.
Reduce heat to low, then add your coconut milk and pumpkin. Stir gently to combine ingredients.
Allow mixture to simmer until well-combined (we recommend 8 to 10 minutes).
Add salt, pepper and walnuts or pine nuts (if using). Stir to combine and then remove from heat.
Sprinkle top of the pasta with breadcrumbs or a vegan cheese substitute.
Serve over cooked pasta and enjoy.