Pumpkin Pasta with Tomatoes and Basil
This vegan pumpkin pasta with tomatoes and basil is perfect for pumpkin addicts and pasta lovers alike. It's ready in less than half an hour!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganheaven.org.
Cooking tools:
- Pan
- Stove
- Pot
- Colander
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Mixing bowl
- Pumpkin peeler
- Peeler
- Kitchen scale
Ingredients
- 9 oz whole wheat penne
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cups pumpkin (about 17 oz), cut into cubes
- 2 cloves of garlic, minced
- 1/2 cup white wine (I used Chardonnay)
- 1/2 cup vegetable broth
- 1 cup cherry tomatoes, cut into halves
- about 30 basil leaves, cut into stripes
- salt, to taste
- black pepper, to taste
- 2 tablespoons pumpkin seeds
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