How to make creamy vegan pumpkin pasta | Well Done

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Fall has arrived. The air is crisp, the mood is hygge, and the mood is all-pumpkin-everything - which makes this creamy, vegan pumpkin pasta a perfect recipe for autumn. Made with chickpea flour pasta - which has more protein and fiber than regular pasta - canned pumpkin, and coconut milk, this easy pumpkin dinner is going to have you saying "oh my gourd."


Ingredients:
1 tbsp extra-virgin olive oil
1/2 red onion, chopped
3 garlic cloves, minced
1/2 tsp curry powder
1/2 tsp cumin
1/4 cup water or vegetable broth
1/2 cup pumpkin purée
1/2 cup coconut milk
Sea salt and pepper to taste
4 oz. chickpea pasta

Directions:
- Heat olive oil in pot over medium heat
- Sauté the onion and garlic for two minutes, until translucent
- Add the curry, cumin, and vegetable broth, and sauté for two to three minutes
- Add the pumpkin purée, coconut milk and season with salt and pepper
- Bring to a soft boil and reduce heat
- Simmer for fifteen minutes, until the sauce is reduced and thickens
- Meanwhile, cook pasta  per box directions
- Drain pasta and toss to the pumpkin sauce
- Mix together pasta and sauce

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6 سال پیش در تاریخ 1397/07/27 منتشر شده است.
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