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Creamy Vegan Gluten Free Pumpkin Pasta with Sage
Creamy Vegan Gluten Free Pumpkin Pasta with Sage
Course
Main Course
Cuisine
Vegan
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
2
Ingredients
4
oz
Barilla Gluten Free Spaghetti
1/2
c
PLUS 3 Tbl Vegetable Broth
1-2
cloves
Garlic
minced
1/2
c
Pumpkin Puree
3
tbsp
Canned Coconut Milk
Salt & Pepper
to taste
Chinese Five Spice OR Pumpkin Pie Spice
to taste
Fresh Sage
Instructions
Boil pasta per package instructions. I like to under cook by a minute or two and finish in the sauce.
In a large saute pan, add 3 tbsp of the vegetable broth and the minced garlic. Saute for a few minutes.
Add the remaining broth and pumpkin puree. Cook for few minutes, stirring to combine.
Add the coconut milk and cook for a minute or two. Add the Chinese Five Spice OR Pumpkin Pie Spice, salt and pepper.
Toss the pasta into the sauce to coat and cook for two minutes or until pasta is cooked.
Serve with chopped fresh sage and taste for seasoning. Add additional salt and pepper as required.
OPTIONAL TOPPINGS: Whole pumpkin or coarsely ground pumpkin seeds.