Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Marry me pumpkin pasta is a fun, fall-inspired take on the viral chicken recipe, without the meat. This creamy, dairy free pasta sauce is made with velvety pumpkin puree and rich coconut milk infused with tangy sun-dried tomatoes and sage for a flavor-packed sauce that hugs every bite of pasta.
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- 16 ounces mezze rigatoni
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 8 fresh sage leaves (thinly sliced)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3/4 cup pumpkin puree
- 1 cup canned coconut milk
- ½ teaspoon coarse salt
- ½ cup sun dried tomatoes (roughly chopped)
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Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Before draining, reserve about 1/2 – 1 cup of pasta water.
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Prepare the sauce. Heat olive oil in a large pan over medium heat. Add garlic, crushed red pepper, sun-dried tomatoes, and sage and sauté until fragrant, approximately 30 seconds. Add coconut milk and pumpkin puree and stir until the mixture is smooth. Gradually add 1/4 cup of reserved pasta water and simmer for 1–2 minutes, allowing the flavors to develop and the sun-dried tomatoes to soften.
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Toss the pasta. Transfer the drained pasta to the pan with the sauce. Gently stir to coat the pasta with sauce, adding additional pasta water, a few tablespoons at a time, as needed to reach desired consistency.
Calories: 338kcal Carbohydrates: 50g Protein: 9g Fat: 12g Sodium: 164mg Fiber: 4g Sugar: 6g Vitamin C: 5mg
