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Creamy Vegan Herb + Pumpkin Penne

Creamy Vegan Herb + Pumpkin Penne
Creamy Vegan Herb + Pumpkin Penne
This recipe is brought to us by Britt + Ash at @twinskitchen!
  • 1 box Banza Penne
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1/2 sweet onion, chopped
  • 1 cup pumpkin puree
  • 1/2 cup plant milk of choice
  • 1/4 cup reserved pasta water
  • 4 tbsp nutritional yeast
  • 1/2 tsp sea salt, + more to taste
  • 1 tbsp fresh sage, chopped
  • Black pepper to taste
  • 1/2 cup vegan parmesan (optional)
  1. Cook Banza pasta according to package instructions. Reserve 1/4 cup pasta water then drain pasta and set aside.
  2. Heat olive oil in a skillet over medium-high heat, then saut̩ the garlic and onion until golden and fragrant, about 5-10 minutes.
  3. Slowly add the milk, reserved water, pumpkin, sea salt, and black pepper, whisking to combine. Once boiling, lower the heat and stir in the sage.
  4. Adjust sea salt and spices to taste. Remove from heat and add nutritional yeast. Transfer sauce to a blender and blend until creamy and smooth.
  5. Return sauce to skillet and toss with cooked pasta. Serve garnished with additional spices and plant-based parmesan as desired.

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