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Creamy Vegan Pumpkin Coconut Pasta with Leeks, Sage, and Kale

Serves: 4


  • 1 package of your preferred pasta
  • 1 (15 oz) can of pumpkin puree
  • 1 (15 oz) can of coconut cream
  • 1 cup vegetable broth
  • 1/2 cup white wine
  • 3 cloves garlic, minced
  • 4 inches of leek, finely chopped
  • 2 tablespoons fresh sage, chopped
  • 1 cup kale, freshly chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon red chili pepper flakes
  • Salt and pepper to taste


  1. Prepare Pasta: Cook the pasta according to the package directions. Drain and set aside.
  2. Sauté Aromatics: In a large skillet over medium heat, sauté the minced garlic and leeks until fragrant. Deglaze the pan with white wine, allowing it to reduce nearly completely.
  3. Create Pumpkin Sauce: Stir in the coconut cream and pumpkin puree, blending until the mixture is smooth. Season with fresh sage, garlic powder, red chili pepper flakes, salt, and pepper.
  4. Adjust Consistency: Gradually add vegetable broth, starting with 1/2 cup, and more if needed, until the sauce reaches your desired thickness.
  5. Incorporate Greens: Fold in the chopped kale, allowing it to wilt slightly in the hot sauce.
  6. Combine with Pasta: Add the cooked pasta to the sauce, tossing well to ensure even coating.
  7. Serve and Enjoy: Dish out this hearty, flavorful pasta into bowls, perfect for a comforting fall or winter meal.

Key Benefits: This Pumpkin Coconut Pasta is not only vegan but packed with the robust flavors of autumn. It’s an ideal choice for a nutritious meal that doesn’t compromise on taste.

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