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.
Servings: 4
Calories: 514kcal
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 | Cholesterol: 0mg | Sodium: 349mg | Potassium: 251mg | Fiber: 5g | Sugar: 5g | Vitamin A: 16575IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 3mg