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Pumpkin Pasta with Tomatoes and Basil
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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!
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Sina

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

Instructions

  • Cook the whole wheat penne according to the instructions on the package. Set aside.
  • I a large pan, heat the olive oil over medium heat. Sauté the onion for about one minute. Then add the pumpkin cubes and cook for 6 minutes. Add the minced garlic and sauté for another minute. Then deglaze with white wine and vegetable broth and allow it to evaporate. This will take about 10 minutes.
  • Add the cherry tomatoes and simmer for 2 minutes. Then stir in the cooked penne and the basil leaves. Season with salt and pepper and cook until the pasta is heated through. Sprinkle with pumpkin seeds.