For an indulgent pasta dish that happens to be vegan, look no further than this quick, easy recipe. Canned pumpkin is the star, creating a creamy, luscious sauce with a hint of sweet earthiness; canned light coconut milk enhances the creaminess, and a little tomato paste thickens and enriches with deep umami notes. We love the sauce with rigatoni, but you can also use penne, cavatappi, shells, or ziti. Be sure to use canned coconut milk, not the refrigerated kind found near the almond milk.
Serving size: 1¼ cups
7 Points®
- Total time: 25 min
- Prep: 10 min
- Cook: 15 min
- Serves: 4
- Difficulty: Easy
Ingredients
- Cooking spray: 4 spray(s)
- Uncooked whole wheat rigatoni pasta: 8 oz
- Baby spinach: 5 oz
- Shallot: ½ cup(s), chopped, thinly sliced
- Garlic: 4 clove(s), minced
- Tomato paste: 2 Tbsp
- Canned pumpkin puree: 1 cup(s)
- Canned unsweetened light coconut milk: ½ cup(s)
- Low sodium vegetable broth: ½ cup(s)
- Kosher salt: ¾ tsp
Instructions
- Cook the pasta according to the package directions. Just before draining, stir in the spinach until it wilts; drain mixture.
- Meanwhile, coat a large skillet with cooking spray. Heat the pan over medium heat. Add the shallots and garlic; cook 3 minutes, stirring frequently.
- Add the tomato paste; cook 30 seconds, stirring constantly. Stir in the pumpkin, coconut milk, broth, and salt; cook until slightly thickened, about 5 minutes. Stir in the pasta mixture.
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