Creamy Pumpkin Pasta
7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
For an indulgent pasta dish that happens to be vegan, look no further than this quick, easy recipe. Canned pumpkin is the star, creating a creamy, luscious sauce with a hint of sweet earthiness; canned light coconut milk enhances the creaminess, and a little tomato paste thickens and enriches with deep umami notes. We love the sauce with rigatoni, but you can also use penne, cavatappi, shells, or ziti. Be sure to use canned coconut milk, not the refrigerated kind found near the almond milk.
Ingredients
Cooking spray
4 spray(s)
Uncooked whole wheat rigatoni pasta
8 oz
Baby spinach
5 oz
Shallots
½ cup(s), thinly sliced
Garlic
4 clove(s), large, minced
Canned tomato paste
2 tbsp(s)
Pumpkin puree
1 cup(s)
Canned unsweetened light coconut milk
½ cup(s)
Fat free reduced sodium vegetable broth
½ cup(s)
Kosher salt
¾ tsp(s)