Vegan Pumpkin Pasta
This creamy vegan pumpkin pasta recipe is a super easy and delicious weeknight dinner. Finished with fresh sage and black pepper, this is a quick and easy dairy-free pasta that is so warm and cosy - it's perfect for the cooler months!
Servings 4 serves
Calories 499kcal
Equipment
Ingredients
- 400 grams pumpkin
- 2 cloves garlic
- 1 tablespoon olive oil approx
- salt and pepper to taste
- 1 cup reserved pasta water
- ½ cup canned coconut milk
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 400 grams rigatoni pasta
- fresh sage optional to serve
Instructions
- Preheat the oven to 180°C and peel and chop the pumpkin into 1.5 inch cubes. Toss with olive oil, salt and pepper and place on a baking tray. Wrap 2 cloves of garlic (in their skins) in a piece of foil with a small drizzle of olive oil and place on the tray with the pumpkin. Cook for 30 minutes or until the pumpkin is soft and starting to brown.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the packet directions. Drain, reserving a cup of the cooking liquid and set aside.
- In a blender or food processor, add the roasted pumpkin, peeled roasted garlic, pasta water, coconut milk, salt and nutmeg. Blend until smooth and creamy.
- Mix the sauce through the cooked pasta and serve immediately with fresh sage if desired.
Video
Notes
You can use ground nutmeg instead, however the flavour of the freshly grated is so much better!
Nutrition
Calories: 499kcal | Carbohydrates: 83g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 648mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8513IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg
