This creamy pumpkin pasta sauce is so addictive. I had some left over pumpkin puree once and thought why not incorporate this into my pasta the next day instead of a tomato based sauce and was pleasantly surprised with the results! Give it a try!
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion chopped
- 1 clove garlic minced
- 1 cup pumpkin puree
- 1/4 cup water
- 1 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp all spice
- 2 tsp maple syrup
- 1/2 cup coconut milk
- 1 tsp chopped parsley
- 2 cups vegan friendly spaghetti
Cook spaghetti and set aside.
Pour the olive oil into a large pot over medium heat, and saute the onion until tender. Add in the garlic and saute until fragrant, about 1 minute.
Add pumpkin, water, salt, cinnamon, all spice and maple syrup and bring to a boil. Once boiling, lower the heat and stir in the coconut milk.
Add in spaghetti and toss together. Sprinkle with parsley to taste.