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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Samuel archer
[email protected]This was a delicious and easy recipe to follow. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Alisson Dick
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not a huge fan of pumpkin, but the flavor was very subtle in this dish. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I would definitely recommend this recipe
mdnishat hasan
[email protected]This was a great recipe! I made it for a dinner party and everyone raved about it. The sauce was so creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Legendary Explicit
[email protected]I'm not a vegan, but I really enjoyed this pasta. The sauce was rich and creamy, and the pumpkin flavor was subtle but present. I would definitely recommend this recipe to anyone, vegan or not.
Rhongela Wilson
[email protected]This was a delicious and easy recipe to follow. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Dakota Dudley
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not a huge fan of pumpkin, but the flavor was very subtle in this dish. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I would definitely recommend this recipe
Robiya Islam
[email protected]This was a great recipe! I made it for a dinner party and everyone raved about it. The sauce was so creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Emmanuel Araiza
[email protected]I'm not a vegan, but I really enjoyed this pasta. The sauce was rich and creamy, and the pumpkin flavor was subtle but present. I would definitely recommend this recipe to anyone, vegan or not.
Micah Philips
[email protected]This was a delicious and easy recipe to follow. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
nnamdi orji
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not a huge fan of pumpkin, but the flavor was very subtle in this dish. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I would definitely recommend this recipe
Nurul Alam
[email protected]This was a great recipe! I made it for a dinner party and everyone raved about it. The sauce was so creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.
Gina Ferrari
[email protected]I'm not a vegan, but I really enjoyed this pasta. The sauce was rich and creamy, and the pumpkin flavor was subtle but present. I would definitely recommend this recipe to anyone, vegan or not.
Md hossain Shekh
[email protected]This was a delicious and easy recipe to follow. I made it for my family and they loved it. The sauce was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.