This pumpkin pasta sauce is delicious and as simple as recipes gets! I’m always blown away by the flavors of vegan penne pasta when this sauce is added with a few other ingredients. Just cook pasta and stir the sauce together.
Skill: Easy | Time: 30 min | Servings: 4
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The first time I made this recipe it was just pasta with pumpkin rosé sauce. Even though the sauce is made from pumpkin, I like to include even more vegetables and find broccoli is a great addition. You can use fresh or frozen broccoli, depending on what’s available. There’s just something about broccoli with a creamy sauce that is amazingly tasty!
I also include some chickpeas. Chickpeas are one of my favorite legumes and are a simple, tasty way to add extra plant-based protein, fiber and other essential nutrients. It only takes an extra minute to open, drain and rinse a can of chickpeas which is definitely worth it!
What Type of Coconut Milk to Use for Vegan Pumpkin Sauce
The recipe’s rich and creamy flavor is provided by coconut milk. I recommend using a regular full-fat canned coconut milk instead of lower-fat varieties. Less fat content creates a thinner sauce, and since there’s less fat, there’s less flavor and creamy goodness!
Canned coconut milk is also creamier compared to the coconut milk in cartons. Coconut milk sold in cartons is intended for drinking whereas canned coconut milk is typically intended for cooking/ baking.
Lastly, I always recommend reading the ingredients on canned coconut milk. Look for ones where there are only two ingredients: coconut and water. Many brands add ingredients that aren’t necessary. Also, if you’re vegan, beware of powdered coconut milk products as these often contain milk ingredients.
Pumpkin Creates a Savoury Vegan Sauce Perfect for Penne
In the fall many people become excited about pumpkin recipes. Pumpkin is often associated with desserts or sweet recipes, but it’s also excellent in many savory recipes.
Pumpkin is high in fiber and beta carotene (vitamin A) along with vitamin C, magnesium, potassium, iron and vitamin K. It’s a great addition to increase the nutritional value of meals.
Pumpkin provides sweetness when it’s cooked, which is why it makes for delicious desserts. That sweetness can also be great when added to savory meals to balance salt, spice, acid and heat. Many traditional recipes use added sugar to enhance flavors, but you can add natural sugar from fruits or vegetables like pumpkin!
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Deliciously Filling Vegan Dinner Recipes
Vegan Pumpkin Rose Penne
Equipment
- Large pot
- Cutting Board
- Knife
- Can Opener
Ingredients
- 2 C penne pasta , uncooked
- 5 cloves garlic
- 1 tbsp oil (I use olive or avocado oil)
- 3 C broccoli florets
- 1 19 oz can chickpeas , drained and rinsed
- 2 C pumpkin puree , canned
- 1 ½ C coconut milk
- 1 tsp onion powder
- 1 tsp salt (or more to taste)
- ¼ tsp black pepper
Instructions
- Cook the penne according to package directions.
- Steam the broccoli florets.
- Finely mince the garlic. Add it to a pan over medium-low heat with the oil. Cook for 2 minutes.
- Stir in the pumpkin, coconut milk, salt, pepper and onion powder.
- Cook for 3-4 minutes to let the flavours combine.
- Stir in the pasta, chickpeas and broccoli. Taste and adjust the seasoning if needed.
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