Creamy Pumpkin Pasta (Vegan)
This healthy, one-pot dinner makes a great ending to a busy day.
Ingredients
- 8 oz pasta of your choice
- 1/2 cup full fat coconut milk, with cream
- 1/2 cup pumpkin puree
- 1/3 cup walnuts, toasted and coarsely chopped
- 2 Tbs capers
- 4 Tbs fresh parsley, torn or chopped
- 1/4 Tsp red pepper flakes
- 2 Tbs olive oil
- salt, to taste
- freshly cracked pepper, to taste
Instructions
- Preheat oven to 350°F.
- In a large, heavy-bottomed sauce pot, bring 4 quarts of salted water to a boil.
- Chop parsley and set aside. Measure out pumpkin and coconut and set aside.
- Boil pasta until al dente, 7-12 minutes. Meanwhile, toast walnuts until fragrant and golden brown, about 5 minutes. When cool enough to touch, coarsley chop walnuts and set aside.
- Drain pasta. Add oil to pot and turn heat to medium. Add red pepper flakes and "bloom" in the oil, cooking for several minutes until the color and flavor starts to bleed into the oil.
- Turn heat to low, add pumpkin and coconut cream and stir. Turn heat off, and add drained pasta, parsley, walnuts, and capers, stirring to combine. Taste, adding salt and pepper as needed.