Vegan Pumpkin Rose Penne
This pumpkin Rosé sauce is rich and creamy, after you try it once you will keep coming back to this recipe! The best part is it's the easiest creamy vegan pasta sauce recipe ever.
Servings 3 Servings
- 2 C dry penne pasta
- 5 medium cloves garlic
- 1 tbsp oil (I use olive or avocado oil)
- 3 C broccoli florets
- 1 can (19 oz) 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
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.
Note: Can use garlic powder and skip the step of cooking the garlic. Simply whisk together the sauce ingredients and heat through in a pot over medium heat.
Make a one-pot meal: Cook the broccoli florets and pasta together. Drain. While the pasta and broccoli sit in the strainer, mix together the sauce in the pot you cooked the pasta and broccoli in. Once warmed through, add the pasta and broccoli back in along with the chickpeas.
Like it spicy? This is delicious with hot sauce on top!