Healthy Vegan Pumpkin Pasta
This vegan pumpkin pasta is made with healthy, whole-foods plant-based ingredients. The pumpkin sauce is creamy and delicious!
Servings: 3 servings
- 200 g uncooked pasta gluten free if necessary
- 1 cup pumpkin puree
- ½ cup canned coconut milk
- ¾ cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- ½ tsp ground thyme
- ½ tsp ground sage
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 ½ tsp water
- 1 cup frozen peas
Begin cooking pasta on the stove according to the instructions for the pasta you are using. Monitor the pasta while you prepare the sauce.
To make the sauce, combine all ingredients except onion powder, garlic powder, and water in a separate pot and mix thoroughly.
In a small dish, add the garlic powder and onion powder with 1.5 tsp of cold water. Mix thoroughly, then add to the pot with the sauce. If you skip this step and add the garlic and onion powder directly to the pot with the other ingredients, they may clump up and be very difficult to mix in.
Add 1 cup of frozen peas, then heat the pot on medium-high heat for approximately 10 minutes, just until the sauce is heated and the peas have thawed.
Add your cooked pasta to the sauce and mix together.
This recipe makes approximately 2 cups of sauce. 200 grams of dry pasta should yield approximately 3.5 cups of cooked pasta. Combined with the peas, this pasta recipe will yield a total of approximately 4.5 cups.
This recipe will make 3 servings, of approximately 1.5 cups of pasta each.
If you don't want peas in your pasta, you can omit for a saucier pasta or add 1 cup of another vegetable.
Serving: 1.5cups | Calories: 433kcal | Carbohydrates: 70g | Protein: 16g | Fat: 11g | Saturated Fat: 9g | Sodium: 253mg | Potassium: 640mg | Fiber: 9g | Sugar: 9g | Vitamin A: 13393IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 4mg