Name: Creamy Vegan Pumpkin Pasta (Gluten-Free, Allergy-Free)
Yield: 4
Cuisine: American
Ingredients: 1 8oz Box Green Lentil Penne*; 1 15oz Can Pure Pumpkin Puree; 1 Cup Plain Tomato Sauce; 1/2 Cup Sliced Black Olives (rinsed); 1/4 Cup Nutritional Yeast; 1/4 Cup Chopped Parsley; 1 TB Chopped Chives; 1 TB Chopped Sage; 1 Tsp Minced Garlic

Creamy Vegan Pumpkin Pasta (Gluten-Free, Allergy-Free)

Print Recipe

A Creamy Autumn Pumpkin Pasta recipe that brings you all the healthy comfort of the season. Gluten-free, nut-free, and vegan, this easy & quick, savory seasonal dinner will warm your soul from the inside out!

Author: Rebecca Pytell
Yield: 4 1x
Category: Main
Cuisine: American

Ingredients

Scale

1 8oz Box Green Lentil Penne*
1 15oz Can Pure Pumpkin Puree
1 Cup Plain Tomato Sauce
1/2 Cup Sliced Black Olives (rinsed)
1/4 Cup Nutritional Yeast
1/4 Cup Chopped Parsley
1 TB Chopped Chives
1 TB Chopped Sage
1 Tsp Minced Garlic

Instructions

Cook the penne according to directions, drain, rinse, and add it back to the pot.
Add the all the other ingredients into the pot of cooked and drained pasta and mix well.

Notes

*You can swap this with any gluten-free penne of choice.

Nutrition

Serving Size: 1

Find it online: https://strengthandsunshine.com/creamy-autumn-pumpkin-pasta/