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A plate of penne with creamy vegan pumpkin sauce garnished with fresh rosemary.

Penne with Creamy Vegan Pumpkin Sauce

Print Recipe
This Penne with Creamy Vegan Pumpkin Sauce comes together in just 20 minutes! It's a creamy and delicious plant-based dish, perfect for weeknight meals or an easy Thanksgiving side dish.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 240
Author Elizabeth

Ingredients

  • 12 Ounces Penne I used chickpea pasta
  • 7.5 Ounces Pumpkin Puree ½ can
  • ¾ Cup Non-Dairy Yogurt
  • 3 Cloves Garlic sliced
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon White Wine Vinegar
  • ¼ Teaspoon Red Pepper Flakes
  • Fresh Rosemary for garnish

Instructions

  • Cook the pasta according to the package directions, until al dente. Reserve 1 cup of the pasta water before draining.
  • In a large pot, heat the pumpkin puree, garlic, yogurt, nutritional yeast, vinegar, and red pepper flakes over medium low heat. Stir to combine. Cook until the sauce is warm.
  • Add the pasta to the sauce and toss to coat.
  • Add ½ cup of the reserved pasta water. Taste and add more pasta water to adjust the texture, if desired.
  • Season generously with salt and garnish with the rosemary. Enjoy!

Notes

**Nutrition information calculated with chickpea pasta.

Nutrition

Calories: 240kcal | Carbohydrates: 37g | Protein: 19g | Fat: 5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 63mg | Potassium: 172mg | Fiber: 10g | Sugar: 6g | Vitamin A: 5540IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 7mg