Pumpkin Pasta (Vegan)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 383.5
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 211.0 mg
  • Total Carbs: 65.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 12.7 g

View full nutritional breakdown of Pumpkin Pasta (Vegan) calories by ingredient
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Unusual Pasta Dish! Unusual Pasta Dish!
Number of Servings: 6


    1 pound pasta (uncooked - I used rigatoni)
    Water & Salt
    2 cloves garlic
    1 15-oz. can pumpkin
    1/2 teaspoon salt
    1/2 teaspoon cumin
    1/2 teaspoon nutmeg
    1/4 teaspoon cinnamon
    1/4 teaspoon pepper
    Dash hot pepper sauce
    1/2 cup Silk creamer (or other Vegan coffee creamer or 1/2 & 1/2)
    6 tablespoons pine nuts.


1. Fill a large pot with about 4 quarts of water, bring to a boil, and cook pasta according to package directions. Add salt if you wish. Drain.
2. Meanwhile, spray a skillet with non-stick spray. Dry roast the pine nuts over medium heat until golden in spots. Remove from heat. Set aside in a serving dish.
3. Spray a sauce pan with nonstick spray. Saute the garlic with a little water for a minute or two. Remove from heat.
4. Stir the pumpkin into garlic. Add the spices and the creamer. Return to the burner and heat just to serving temperature.
5. Stir the pumpkin sauce into the pasta.
Makes about 8 cups of pasta and sauce. Serving size is 1-1/2 cups. Sprinkle each serving with one tablespoon of the toasted pine nuts.

Number of Servings: 6

Recipe submitted by SparkPeople user ANTIOCHIA.

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