Pumpkin Pasta Recipe



  • 2 tablespoons coconut oil
  • 1 tablespoon fresh rosemary
  • 1 can pureed pumpkin
  • 1 garlic clove, minced
  • 1/2 cup half and half cream (vegan- substitute 1/2 cup coconut milk from the
  • can)
  • 1/3 cup parmesan cheese, shredded (vegan- 1/3 cup daiya cheese + 1/2 teaspoon garlic powder)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt


  1. Melt oil in a pan and sauté rosemary so it infuses in the oil. Remove rosemary from the pan but leave the oil.
  2. Boil water in a pot and cook pasta to desired firmness (5-8 minutes).
  3. Add remaining ingredients into the coconut oil and stir until combined, keep on low heat until pasta has finished cooking.
  4. Combine sauce with pasta.

Serve and Enjoy!

Shop Now for our Classic Sourdough Pasta!