Creamy One Pot Pumpkin Pasta (Vegan + Gluten Free)
Dairy free pasta dish features seasonal ingredients!
Ingredients
- 1/2 box of The Only Bean Black Bean Fettuccine*
- 1 medium onion, diced
- 1 1/4 cup pure pumpkin puree
- 1 1/4 cup vegetable broth
- 3/4 cup lite coconut milk**
- 1 Tblsp white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon dried sage
- 1/4 t. red pepper flakes
- 1/4 t. garlic powder
- 2 cups chopped curly kale
- fresh parsley
Instructions
- Make pasta according to box directions, set aside.
- In the same stock pot you just cooked the pasta in, water sauté onions and garlic until onions are soft, 3 - 5 minutes.
- Stir in vegetable broth, pumpkin puree, lite coconut milk, and white wine vinegar. Add in all seasonings and stir well.
- Stir in reserved pasta and add kale.
- Stir well until kale is wilted.
- Serve with chopped fresh parsley.
Notes
- *if you do not have The Only Bean pasta (buy it here!) or substitute your favorite gluten free pasta or rice!
**lite coconut milk must be used, regular coconut milk lends too much of a coconut taste