Ingredients
Scale
- 12 oz pasta (penne, rigatoni, or your favorite)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 teaspoon ground sage (or 4 fresh sage leaves, chopped)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 (15 oz) can pumpkin puree
- 1 cup full-fat coconut milk
- 1/2 cup vegetable broth (plus more to thin, if needed)
- Salt and black pepper, to taste
- Red pepper flakes (optional, for heat)
- Vegan parmesan or nutritional yeast (for topping)
- Fresh parsley or sage, for garnish (optional)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Sauté aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic, sage, paprika, and nutmeg; cook for another minute until fragrant.
- Add pumpkin and liquids: Stir in the pumpkin puree, coconut milk, and vegetable broth. Mix until smooth. Let the sauce simmer for 5-7 minutes, stirring occasionally.
- Season: Taste and add salt, black pepper, and red pepper flakes as needed.
- Combine: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.
- Serve: Dish out the pasta and top with vegan parmesan or nutritional yeast. Garnish with parsley or extra sage if desired.
Notes
Don’t mistake pumpkin pie filling for pumpkin puree. One is sweet and spiced, the other is plain and perfect for savory dishes like this.