Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)

savory vegan pumpkin pasta

5.0

(1)

www.staceyhomemaker.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

Export 12 ingredients for grocery delivery

Instructions

Opens new tab and helps creators monetize
Filters ad-free recipe at the top of page (Recommended)

Step 1

In a large pan, saute a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed.

Step 2

While the onions are sauteing, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.

Step 3

Deglaze the pan with 1/2 cup of white wine (I used pinot grigio) and let it cook for a few minutes until most of it has cooked down.

Step 4

Add the minced garlic, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 2 tbsp nutritional yeast, 1 tbsp fresh sage, a pinch of cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper. Stir and let the flavors meld for 1 minute.

Step 5

Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.

Step 6

Drain the noodles and add them to the pan with the pumpkin pasta sauce. Toss to combine and garnish with roughly chopped fresh sage.

Top Similar Recipes from Across the Web