Marry Me Pumpkin Pasta
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.
Servings: 8 servings
Calories: 338kcal
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Video
Nutrition
Calories: 338kcal | Carbohydrates: 50g | Protein: 9g | Fat: 12g | Sodium: 164mg | Fiber: 4g | Sugar: 6g | Vitamin C: 5mg