CREAMY VEGAN PUMPKIN PENNE PASTA
This creamy vegan pasta is blended with sugar pie pumpkin (can substitute with butternut squash) sage, onion, tomatoes, and basil. Blended in a high-speed blender, food processor, or Vitamix® topped with fresh basil makes this the perfect dish for fall or winter.
Provided by Emily
Categories Fruits and Vegetables Vegetables Squash
Time 6h
Yield 12
Number Of Ingredients 13
Steps:
- Place cashews in a bowl and cover with water. Soak 4 hours to overnight. Drain and rinse cashews.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle 3 tablespoons oil in a baking dish and add pumpkin, cut-sides down. Pierce a few holes in the skin using a fork. Cover with aluminum foil.
- Bake in the preheated oven for 40 minutes. Add sage leaves to the baking dish with the pumpkin, replace aluminum foil, and bake until pumpkin is very tender, about 5 minutes more. Remove from oven and keep covered; let pumpkin and sage continue to steam 10 to 15 minutes more.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until golden brown, 3 to 5 minutes. Add tomato sauce, steamed sage leaves, dried basil, oregano, and salt. Cook and stir until incorporated, about 10 minutes. Scrape pumpkin flesh into skillet. Add coconut milk. Simmer 15 to 20 minutes more. Remove and discard sage leaves.
- Fill blender halfway with tomato mixture and add 1/2 the soaked cashews. Season generously with salt and pepper. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth and creamy. Add remaining 4 tablespoons olive oil and blend again. Pour into a pot. Repeat with remaining tomato mixture. Adjust seasoning if necessary.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water. Return pasta to the pot.
- Stir 1/2 the sauce into the pot with the cooked pasta. Add more as needed to coat. Add reserved pasta water, 1/4 cup at a time, to thin sauce to desired creamy consistency. Add remaining sauce as desired. Top with fresh basil and serve hot.
Nutrition Facts : Calories 441 calories, Carbohydrate 66.1 g, Fat 15.3 g, Fiber 4.1 g, Protein 13.7 g, SaturatedFat 4.2 g, Sodium 249.8 mg, Sugar 5.5 g
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Yvette Rainford
[email protected]This pasta dish was just okay. The pumpkin sauce was a bit bland and the penne noodles were not very flavorful. I wouldn't make this recipe again.
Feroj Jamal
[email protected]I tried this recipe and it was a disaster! The pumpkin sauce was too thick and the penne noodles were not cooked properly. I would not recommend this recipe to anyone.
Md Kmart
[email protected]This pasta dish was a bit bland for my taste. The pumpkin sauce was not very flavorful and the penne noodles were overcooked. I wouldn't make this recipe again.
danny bmx
[email protected]I'm not a huge fan of pumpkin, but this pasta dish was surprisingly good! The pumpkin sauce was creamy and flavorful, and the penne noodles were cooked perfectly. I would definitely make this again.
macdonald munga
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. My family loves the creamy pumpkin sauce and the penne noodles cook perfectly every time.
Ransford Ansah
[email protected]This pasta dish is delicious! The pumpkin sauce is creamy and flavorful, and the penne noodles are cooked perfectly. I love that it's a vegan recipe, so I can feel good about eating it.
Augusta Phillipus
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. The pumpkin sauce is creamy and flavorful, and the penne noodles are cooked perfectly. I've made this recipe several times and it's always a hit.
Mohammed Bablo
[email protected]This is a great recipe for a quick and easy weeknight meal. The sauce is creamy and flavorful, and the pasta is cooked perfectly. I added some extra vegetables to the sauce, such as spinach and mushrooms, and it turned out great.
Kumara Kumara
[email protected]I was skeptical about making a vegan pasta dish, but this one blew me away! The pumpkin sauce is so rich and flavorful, and the pasta is cooked to perfection. I will definitely be making this again.
ernest thomas
[email protected]Amazing recipe! I've made this pasta dish several times now and it's always a hit. My family loves the creamy pumpkin sauce and the penne noodles cook perfectly every time.
Risper James
[email protected]This vegan pumpkin penne pasta is the perfect fall comfort food! It's creamy, flavorful, and easy to make. I love that it uses simple, everyday ingredients that I always have on hand.