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Vegan Pumpkin Pasta

Vegan Pumpkin Pasta

Vegan Pumpkin Pasta

20 min Easy 2

200 g de Organic quinoa real & rice penne

350 g pumpkin puree

2 cloves of garlic, minced

200 ml coconut milk

2 tbsp fresh tarragon or sage leaves, chopped

Pumpkin seed

Extra virgin olive oil

Salt and ground pepper to taste

1.Cook the Organic quinoa real & rice penne for 5-7 minutes in large saucepan of boiling, salted water with a dash of olive oil.

2. While pasta is cooking, heat olive oil in large frying pan. Sauté garlic for a 3 minutes. Stir in tarragon, salt, pepper and cook for about a minute.

3. Add pumpkin puree, coconut milk and stir to combine. Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.

4. Then pour over cooked pasta and toss to combine. You can add a little pasta water if the sauce is too thick.

5. Serve with more tarragon or sage leaves and sprinkle some pumpkin seed if desired.


1 tbsp = tablespoon

1 tsp = teaspoon