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5 from 2 votes

Pumpkin Walnut Sauce with Penne Pasta

Vegan Pumpkin Walnut Sauce with Penne Pasta is so easy to make with the wonderful taste of Fall in a bowl. The season of harvest flavors in the air.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4
Calories: 514kcal
Author: Lizzy Cascalheira

Ingredients

Boil Pasta

  • 12 ounces gluten free penne pasta
  • 2 tablespoons olive oil
  • Coarse salt

Sauce

  • 15 oz pure pumpkin puree
  • 2 garlic clove minced
  • 1 tablespoon of olive oil
  • 1 cup almond milk
  • ¼ cup grated Vegan Parmesan Cheese
  • 1 tablespoon white-wine
  • ¼ cup chopped walnuts
  • 1 tablespoon fresh sage
  • ½ tablespoon sugar
  • Salt & Pepper

Instructions

  • Cook pasta in a large pot of boiling salted water until al dente.
  • In a separate pot heat olive oil over medium. Add sage and garlic, stirring, until starting to brown, 1 to 2 minutes.
  • Carefully (oil is hot and will spatter) add pumpkin puree almond milk, vegan parmesan, vinegar.
  • Stir sauce until heated through, 2 to 3 minutes.
  • Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water.
  • Season generously with salt and pepper.
  • Toast chop walnuts.
  • Serve pasta sprinkled with fresh sage on top and toasted walnuts on top.
  • Enjoy!

Nutrition

Calories: 514kcal | Carbohydrates: 75g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Sodium: 349mg | Potassium: 251mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16575IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 3mg