Creamy Pumpkin Pasta Sauce
This creamy pumpkin pasta sauce is one of the coziest autumn dinners - roasted pumpkin blended silky-smooth with coconut milk and browned sage. Naturally vegan, dairy-free and ready in under an hour.
Ingredients
- 400 g pumpkin cut into cubes
- 2 Tbsp vegan butter or olive oil
- 2 Tbsp coconut oil melted
- 4 Tbsp coconut milk
- fresh sage leaves
- cinnamon plus nutmeg and chili flakes, to taste
- salt and pepper to taste
- pasta of your choice, cooked
Instructions
- Toss the pumpkin cubes with the melted coconut oil and a pinch of salt. Spread on a baking tray and roast at 200C until fully cooked and tender.
- Transfer the roasted pumpkin to a blender or food processor and blend into a smooth puree.
- In a pan, melt the vegan butter (or heat the olive oil) with the sage leaves over medium-low heat for about 5 minutes, until the butter starts to brown.
- Add the pumpkin puree to the pan along with the coconut milk and a pinch each of chili flakes, cinnamon, and nutmeg.
- Season with salt and pepper.
- Reduce the heat to low and simmer for 5 minutes.
- Toss in the cooked pasta of your choice and stir to coat in the sauce.
Notes
Store leftover sauce in an airtight container in the fridge for up to 3 days. When reheating, loosen it with a splash of coconut milk or pasta water. If the sauce turns out too thick, simply stir in a little more coconut milk to taste.