Pumpkin Cream Penne {Recipe}

Two simple steps is all it takes to make a cozy, comforting fall meal.

Warm paprika and sweet pumpkin purée blend to form a comforting and velvety sauce in this easy-to-make seasonal take on a filling penne dinner from Frugal Vegan: Affordale, Easy & Delicious Vegan Cooking.

Serves 4

What You Need:

1½ tablespoon vegan butter
2 garlic cloves, minced
1 (15-ounce) can pumpkin purée
1 (13½-ounce) can coconut milk
¾ tsp paprika
¾ tsp salt
1 pound of penne pasta, cooked, drained, and rinsed
Fresh or crispy sage leaves, for serving

What You Do:

1. In a large saucepan over medium heat, melt butter, add garlic, and sauté for 2 minutes, until fragrant. Stir in pumpkin purée, coconut milk, paprika, and salt. Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened.

2. Combine cooked pasta with pumpkin cream sauce and stir to combine. Garnish with fresh or crispy sage leaves and serve immediately.

Photo courtesy of Frugal Vegan