Pumpkin Penne is a creamy vegan sauce pasta which tastes absolutely delicious and was a perfect dinner recipe. Adding spices and pumpkin make the recipe creamy and dairy- free. Pumpkin penne is healthy and easy to make using fewer spices.
Ingredients For Pumpkin Penne:-
One Heaping Cup – Pumpkin(cooked and mashed)
Half – Yellow Onion(sliced to wedges)
Two Cloves – Garlic(unpeeled)
Extra Virgin Olive Oil For Drizzling
Five – Fresh Sage Leaves
Three-Fourth Cup – Vegetable Broth
Half Cup – Extra-Virgin Olive Oil
Five Hundred Grams – Penne Pasta
Salt To taste
Freshly Ground Black Pepper
Preheat the oven to 350 degrees C.
Line a baking sheet with foil. Place the pumpkin, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Turn the pumpkin cut-side down and pierce a few holes in the skin with a fork. Cover and bake until the onion is soft and the pumpkin flesh is very tender about thirty-five to forty-five minutes.
Add the sage to the pan during the last few minutes. Remove the pan from the oven, keeping everything covered, and let it continue to steam for another ten to fifteen minutes.
Pour the vegetable broth into high-speed blender. Remove the skin and add the pumpkin flesh to the blender along with the onion, peeled garlic, sage, cashews, and a few generous pinches of salt and pepper.
Blend until smooth and creamy. Add the olive oil and blend again. Add some more vegetable broth if sauce if not smooth.
Taste and adjust the seasonings, adding more salt and pepper if you want.
Prepare the pasta as instructions on the packet, cook the pasta al dente. Reserve half cup of pasta water before draining the pasta.
Drain the pasta and return it to the pan. Stir in half the sauce, adding more as needed to coat the pasta. Add the reserve pasta water at a time, to thin the sauce and make it creamy.
Taste and season with more salt and pepper.
Serve hot the pumpkin penne.
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