Warm paprika and candy pumpkin purée mix to type a comforting and velvety sauce on this easy-to-make, seasonal tackle a filling penne dinner from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking.
1½ tablespoon vegan butter
2 garlic cloves, minced
1 (15-ounce) can pumpkin purée
1 (13½-ounce) can coconut milk
¾ teaspoon paprika
¾ teaspoon salt
1 pound penne pasta, cooked, drained, and rinsed
Fresh or crispy sage leaves, for serving
1. Into a big saucepan over medium warmth, soften butter, add garlic, and sauté for two minutes, till aromatic. Stir in purée, milk, paprika, and salt. Reduce warmth to medium-low and simmer for five to 10 minutes, or till the sauce has thickened.
2. Combine cooked pasta with pumpkin-cream sauce and stir to mix. Garnish with contemporary or crispy sage leaves, and serve instantly.
Photo courtesy of Frugal Vegan