Michelle Gerrard Marriott provided us this amazing Vegan Pumpkin Cranberry Pasta recipe. It is gluten free of course!
Don’t forget to check out our healing pumpkin tips. Yum!
Vegan Pumpkin Cranberry Pasta
December 4, 2015
Ingredients
Pumpkin Sauce
- 12 ounces gluten free penne rigate (ridged) or other short pasta
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh sage minced (4 leaves set aside)
- 1 teaspoon fresh rosemary minced
- 1 can (15 ounces) pure organic pumpkin puree (Or your own pumpkin roasted and pureed.)
- 1 garlic clove, minced
- 1/2 cup Coconut Milk, Almond Milk, or Cashew Milk
- ½ cup Veggie Broth
- 1 tablespoon white-wine vinegar
- 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
- pink sea salt and pepper to taste
Cranberry Sauce
- For Cranberry Sauce:
- 2 bags organic fresh cranberries
- 1 cup coconut sugar
- Zest and juice of one orange
- Zest and juice of one small lemon
- 1/4 teaspoon cinnamon and nutmeg
Instructions
Pasta Sauce
- Cook pasta in a large pot of boiling salted water until al dente.
- Drain pasta and set aside. Reserving two cups of the pasta water.
- In a large sauce pan heat oil on medium/high. Add 4 sage leaves and a sprig of rosemary and allow to fry gently in the oil for about 3-4 minutes. Remove and set aside.
- Add in pumpkin, garlic, and red pepper flakes.
- Stir in milk and broth.
- Turn down heat to medium/low and let simmer with occasional stirring for 10- 15 minutes. If it looks to thick add either a bit more broth or milk.
- Stir in the reserved sage. Salt and pepper to taste. Allow to simmer on low for another 10-15 minutes.
Cranberry Sauce
- Put all ingredients into a medium sized pot. Allow to simmer on low for 15-20 minutes.
Assemble Dish
- Fold the pasta in the sauce.
- Top with a couple tablespoons of the cranberry sauce.
- Serve.
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Photo credit: Michelle Gerrard Marriott
