VEGAN PUMPKIN PENNE
To give credit where it is due, I based this off another post, Recipe #100336 because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use Recipe #413778. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.
Provided by the80srule
Categories Penne
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
- Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
- Dain penne well, reserving about 1 cup of the cooking water.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
- Stir parsley into pasta and serve with parmesan cheese, as desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #main-dish #pasta #vegetables #american #dinner-party #fall #vegan #vegetarian #dietary #seasonal #northeastern-united-states #pasta-rice-and-grains #penne #squash #number-of-servings
You'll also love
Korey Fryson
[email protected]I don't have all of the ingredients for this recipe. I'll have to see if I can find them at the store.
William Pavlik
[email protected]This recipe is too complicated for me. I'm not a very experienced cook.
Stefan Bene
[email protected]I'm not sure about this recipe. I've never had pumpkin in a pasta dish before.
Jennie BTS
[email protected]I'm not a huge fan of pumpkin, but this recipe has me intrigued. I might have to give it a try.
Shaun Ferreira
[email protected]This recipe looks amazing. I'm going to make it for my next dinner party.
jahidul raj
[email protected]I'm adding this recipe to my must-try list!
Innocent Zaidi
[email protected]This is the perfect recipe for a cozy fall dinner.
Ranjit Serchan
[email protected]I can't wait to try this recipe. It sounds delicious.
Vijay Raj Joshi Vijay Joshi
[email protected]This recipe is a must-try for any pumpkin lover.
Carlos Holland
[email protected]I'm going to try making this recipe this weekend. It looks so good!
Tamem Abdi
[email protected]This dish is perfect for a fall dinner party. It's festive and delicious, and it's sure to impress your guests.
mehwish umer
[email protected]I'm not vegan, but I'm always looking for new ways to incorporate more plant-based meals into my diet. This recipe is a great option!
Mey Lass
[email protected]This recipe is a great way to use up leftover pumpkin puree. I also added some chopped spinach to the sauce for an extra boost of nutrients.
Serenity Mccray
[email protected]I wasn't sure how I would like pumpkin in a pasta dish, but I was pleasantly surprised. The flavors all came together perfectly.
Sarah Boysis
[email protected]This is the best vegan pasta dish I've ever had! The pumpkin sauce is so rich and creamy, and the roasted pumpkin adds a nice texture.
Raphael Waseem
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to make this dish without any problems.
you joking mate!
[email protected]This pumpkin penne is a total win! The sauce is creamy and flavorful, and the roasted pumpkin adds a touch of sweetness that balances out the savory flavors perfectly.