A cozy, creamy pasta dish bringing together pumpkin and coconut milk with warm spices for a comforting plant-based dinner.
5m prep · 15m cook · 4 servings
- 11 oz Pasta
- 1 ½ tbsp Vegan Butter
- 2 cloves Garlic
- ¼ tsp Red Pepper Flakes
- ¾ tsp Dried Sage
- ¾ tsp Dried Oregano
- 1 can (13.5 oz) Coconut Milk
- 1 can (15 oz) Pumpkin Puree
- ¼ tsp Ground Nutmeg
- ¾ tsp Garlic Powder
- ¾ tsp Onion Powder
- ¼ cup Fresh Parsley
Instructions
Estimated nutrition (per serving)
Calories545 kcal
Protein12g
Carbs64g
Fat26g
Fiber5g
Sodium55mg
Sugar5g
