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Vegan Pumpkin Pasta

Vegan Pumpkin Pasta
Vegan Pumpkin Pasta
  • 1 box Banza linguini
  • 1 can pumpkin puree
  • 3/4 cup coconut milk
  • 3 cloves garlic minced
  • 1/4 cup white miso
  • large handful of sage leaves
  • 1 tablespoon olive oil
  • 1/2 cup vegetable broth optional
  1. Cook pasta according to package directions.
  2. Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker. Remove sage leaves and drain on paper towels.
  3. To the same oil add the minced garlic and cook until fragrant, 1 minute.
  4. Add pumpkin puree and mix with the garlic.
  5. Add coconut cream and mix. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. Add 1/2 cup of vegetable broth until loose enough to coat the noodles (it should be similar to regular style yogurt).
  6. Add pasta to the pan and mix well. Serve topped with sage leaves.

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