Pumpkin Coconut Pasta with Leeks, Sage and Kale (Vegan)

Pumpkin Coconut Pasta with Leeks, Sage and Kale (Vegan)


Serves 4 


  • 1 Package of your favorite Pasta
  • 1 15 oz Can Pumpkin Puree
  • 1 15 oz Can Coconut Cream
  • 1 Cup Vegetable Broth
  • 1/2 Cup White Wine
  • 3 Garlic Cloves
  • 4 Inches of a Leek
  • 2 Tablespoons Fresh Sage
  • 1 Cup Freshly Chopped Kale
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Red Chili Pepper Flakes
  • Salt and Pepper to Taste



  1. Cook pasta according to package.
  2. In a large pan over medium heat, add diced garlic and leeks. Add white wine and cook until almost evaporated.
  3. Add in the full can of coconut cream (milk included with the cream) and pumpkin puree. Mix well until nice a smooth.
  4. Add in, fresh sage, garlic powder, chili pepper, salt and pepper to taste; mix well. Add in 1/2 cup of vegetable broth. If still too thick add 1/8 to 1/4 cup at a time of vegetable broth until you reach a nice saucy consistency.
  5. Add in the fresh chopped kale and mix well.
  6. Lastly add the pasta; mix well and enjoy!
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