Warm paprika and sweet pumpkin purée blend to form a comforting and velvety sauce in this easy-to-make, seasonal take on a filling penne dinner from Frugal Vegan: Affordale, Easy & Delicious Vegan Cooking.
What you need:
1½ tablespoon vegan butter
2 garlic cloves, minced
1 (15-ounce) can pumpkin purée
1 (13½-ounce) can coconut milk
¾ teaspoon paprika
¾ teaspoon salt
1 pound penne pasta, cooked, drained, and rinsed
Fresh or crispy sage leaves, for serving
What you do:
1. Into a large saucepan over medium heat, melt butter, add garlic, and sauté for 2 minutes, until fragrant. Stir in purée, milk, paprika, and salt. Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened.
2. Combine cooked pasta with pumpkin-cream sauce and stir to combine. Garnish with fresh or crispy sage leaves, and serve immediately.
Photo courtesy of Frugal Vegan
Love vegan food as much as we do? Then you’re going to LOVE the VegNews Ultimate Vegan Meal Planner with THOUSANDS of editor-approved, easy-to-make recipes. On sale now for 40% off!Click here