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 oz bucatini or pasta of choice
- 4 oz sun-dried tomatoes packed in oil
- 1 tbsp oil from sun-dried tomatoes*
- 10 oz cherry tomatoes halved
- salt & pepper to taste
- red pepper flakes to taste, optional
- 1 tsp dried oregano
- 8 oz frozen spinach unthawed
- 2 cloves garlic diced
- 1 tsp fresh thyme
- 3 sage leaves chopped
- 4 oz hummus
- 4 oz 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.
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