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Spaghetti and Beans in Pumpkin Cream Sauce.

Creamy Pumpkin Sauce with Pasta and Beans

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Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 2
Cost: $7 per serving
Author: Shashi
This delicious and vegan creamy pumpkin sauce with pasta and beans recipe is perfect for a quick and easy dinner. With simple ingredients and minimal prep time, you’ll have a satisfying meal in no time!

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion
  • 3 large garlic cloves
  • 1 inch chunk of ginger
  • 1 can pure pumpkin puree not pumpkin pie filling
  • 1 1/4 cup coconut milk full fat
  • 2 tsp coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp (OPTIONAL) chili powder or red pepper flakes
  • 1 cup cooked pasta
  • 1 1/2 cup canned black beans
  • salt and black pepper to taste
  • 1 tsp fresh basil (to garnish)
  • 2 tbsp parmesan

Instructions

  • Cook the pasta according to package instructions so it is al dente.
  • Drain and rinse the canned black beans and set aside.
  • Peel the onion, ginger, and garlic and discard the peelings.
  • Chop up the onion, ginger, and garlic roughly. These do not need to be chopped up really fine as we will be adding the sautéed ingredients to a blender and blending them up so the result is a delightfully creamy pumpkin pasta sauce.
  • Add the oil to a large skillet and set it on a stove set to medium-high heat.
  • Then add the chopped onion, ginger, and garlic to the pot and let sauté for about 7 minutes. Stir this mixture often so the onions, ginger, and garlic do not burn.
  • Lower the temperature to medium-low heat and add the canned pumpkin, the coconut milk, and the spices and stir well until all ingredients are well blended and sauce is heated through - which should take about 5-7 minutes, depending on the temperature of the stove.
    Deliciously spiced pumpkin cream sauce.
  • Turn off the stove. Then, carefully spoon, or our, the pumpkin sauce mixture into a blender or food processor and blend until it is smooth.
  • Add the cooked pasta and black beans to a large bowl.
  • Pour the blended pumpkin sauce into the bowl and toss until the pasta and beans are well coated.
    Pouring dairy free pumpkin cream sauce onto spaghetti and beans
  • Serve the pumpkin sauce with pasta and beans garnished with some fresh basil and sprinkled with parmesan cheese.

Nutrition

Calories: 524kcal | Carbohydrates: 37g | Protein: 17g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 892mg | Fiber: 12g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 11mg | Calcium: 160mg | Iron: 9mg
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