Creamy Pumpkin Sun-Dried Tomato Pasta
This Creamy Pumpkin Sun-Dried Tomato Pasta is so good and simple to make! The season for all things pumpkin is still in full swing in our house, and this dreamy pumpkin sauce has a subtle and decadent pasta flavor to satisfy your cravings!
Servings: 4 people
Ingredients
- 1/2 lb. pasta of choice
- 2 tbsp vegan butter
- 2 sprigs fresh rosemary
- 1 small red onion finely chopped
- 1 tbsp olive oil
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 1 cup vegetable broth
- 1 15 oz. can pumpkin puree
- 1 cup full-fat coconut milk
- 1 tsp garlic powder
- 1/4 cup sun-dried tomatoes packed in oil, drained and finely chopped
- Vegan parmesan for serving
Instructions
- Cook the pasta according to package directions for al dente, in salted water. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, add the butter to a large pan on medium heat. Once melted, add the rosemary and let it cook for 2 to 3 min, then remove the rosemary using a slotted spoon or tongs. Add the red onion, olive oil, salt and pepper. Stir and reduce the heat to medium low. Cook onions for 8 to 10 min, stirring periodically. A bit of browning is fine, but add a tablespoon of water if needed, to prevent burning. Add vegetable broth and cook until broth is halfway evaporated.
- Stir in the pumpkin puree and coconut milk, along with the garlic powder. Bring the sauce to a simmer, then very carefully transfer it to a blender. Add half of the sun-dried to the blender. Carefully blend then pour sauce back into the pan, using a spatula to get as much sauce from the blender as possible.
- Add the cooked pasta and remaining sun-dried tomatoes, and stir well. If you want a thinner sauce, add some of the pasta cooking water, 1 to 2 tbsp at a time, until the sauce is how you like it.
- Serve and top with shredded / grated vegan parmesan. If you're a rosemary lover, you can finely chop 1/2 tsp fresh rosemary to add into the pasta.