Creamy Vegan Pumpkin Bucatini
This Creamy Vegan Pumpkin Bucatini is filled with cherry tomatoes, spinach and garlic. This pasta is lightened up by using pumpkin puree and hummus for the creamy sauce.
Ingredients
- 8 ounces bucatini or pasta of choice
- 4 ounces sun-dried tomatoes packed in oil
- 1 tablespoon oil from sun-dried tomatoes
- 10 ounces cherry tomatoes halved
- salt & pepper to taste
- red pepper flakes to taste, optional
- 1 teaspoon dried oregano
- 8 ounces frozen spinach unthawed
- 2 cloves garlic diced
- 1 teaspoon fresh thyme
- 3 sage leaves chopped
- 4 ounces hummus
- 4 ounces pumpkin puree
- fresh basil for topping
Instructions
- Bring a large pot of water to a boil. Add bucatini and cook according to package instructions. Before draining reserve 1 cup of pasta water.
- Place a pan on the stove over medium heat. Add sun-dried tomatoes, oil, cherry tomatoes, a pinch of salt & pepper, red pepper flakes and oregano to the pan and stir to combine. Cover and cook until tomatoes have softened (approx. 5 minutes).
- Add frozen spinach to the pan (no need to thaw) and cover again for another 2-3 minutes.
- Add the garlic, thyme, sage, hummus and pumpkin to the pan and stir to combine. Continue to heat until warm and bubbly. Turn heat off.
- Add hot pasta to the pan and toss to combine. If the sauce is too thick, add pasta water as needed. Taste and adjust seasonings as needed.
- Serve with fresh basil.
Video
Notes
- If you use dry sun-dried tomatoes you can sub the oil from the jar with olive oil.
- FOR LEFTOVERS: add a splash of water and a tablespoon or 2 of hummus to leftovers while reheating to loosen up sauce.
Nutrition
Calories: 404kcal | Carbohydrates: 71g | Protein: 17g | Fat: 8g