Vegan Pumpkin Pasta Sauce Recipe
Whip up this healthy vegan pumpkin pasta sauce to pour over your favorite pasta for a quick and easy meal!
Servings 4
Equipment
- High speed blender or food processor
Ingredients
- 454 g linguine or other pasta of choice
- 2 cups pumpkin purée
- 1 cup coconut milk I used full fat, but light would also work
- 1/2 cup low sodium vegetable stock
- 1 cup cooked white beans
- 3 cloves garlic minced
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 3 tbsp nutritional yeast
- 1 lemon juiced
- 1/2 tsp red pepper flakes optional
- 1/2 tsp salt or to taste
- 1/2 tsp ground black pepper or to taste
Instructions
- Boil pasta water and cook pasta as per package instructions.
- Meanwhile, add pumpkin purée, coconut milk, vegetable stock and white beans to a high speed blender or food processor. Blend until smooth.
- Add sauce to a large saucepan over medium heat. Add minced garlic, nutritional yeast, thyme, rosemary, sage, salt and pepper. Bring to a low boil, then reduce heat to low. Cook at low heat for 10 minutes, stirring occasionally.
- Once pasta is cooked, add into sauce and stir to combine. Stir in lemon juice and red pepper flakes, serve and enjoy!
