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Vegan Pumpkin Penne

Vegan Pumpkin Penne
Recipe by:KOS Team
Rating Love0
Yields1 ServingDifficultyIntermediatePrep Time20 minsCook Time1 hr
CategoryCuisine, , Cooking Method
 16 oz uncooked penne pasta
 ½ small sugar pie pumpkin
 1 scoop of Vanilla KOS Protein
 ¾ cup vegetable broth
 ½ yellow onion sliced into wedges
 2 garlic clovesunpeeled
  extra-virgin olive oilfor drizzling
 5 fresh sage leaves
 ½ cup raw unsalted cashewssoaked 3 to 4 hours or overnight, drained and rinsed
 2 tbsp extra-virgin olive oil
  sea salt
  freshly ground black pepper
Step
1

Preheat the oven to 350°F (180°C) and line a baking sheet with foil. Place the pumpkin, onion, and garlic on the baking sheet.

2

Drizzle with olive oil and sprinkle with salt and pepper.

3

Turn the pumpkin cut-side down and pierce a few holes in the skin with a fork.

4

Cover and bake until the onion is soft and the pumpkin flesh is very tender, 35 to 45 minutes.

5

Add the sage to the pan during the last few minutes.

6

Remove the pan from the oven, keeping everything covered, and let it continue to steam for another 10 to 15 minutes.

7

Pour the vegetable broth into a high speed blender.
Remove the skin and add the pumpkin flesh to the blender along with the KOS protien, onion, peeled garlic, sage, cashews, and a few generous pinches of salt and pepper. Blend until smooth and creamy.

8

Add the olive oil and blend again. (If your sauce is not smooth and creamy, try adding a little more broth or olive oil and blend it longer).
Taste and adjust the seasonings, adding more salt and pepper if you like.

9

Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ½ cup of pasta water before draining the pasta.

10

Drain the pasta and return it to the pot. Stir in half the sauce, adding more as needed to coat the pasta.
Add the reserved pasta water, ¼ cup at a time, to thin the sauce and make it creamy.

11

Add the remaining sauce as desired. Taste and season with more salt and pepper. Serve hot.

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Ingredients

 16 oz uncooked penne pasta
 ½ small sugar pie pumpkin
 1 scoop of Vanilla KOS Protein
 ¾ cup vegetable broth
 ½ yellow onion sliced into wedges
 2 garlic clovesunpeeled
  extra-virgin olive oilfor drizzling
 5 fresh sage leaves
 ½ cup raw unsalted cashewssoaked 3 to 4 hours or overnight, drained and rinsed
 2 tbsp extra-virgin olive oil
  sea salt
  freshly ground black pepper

Directions

Step
1

Preheat the oven to 350°F (180°C) and line a baking sheet with foil. Place the pumpkin, onion, and garlic on the baking sheet.

2

Drizzle with olive oil and sprinkle with salt and pepper.

3

Turn the pumpkin cut-side down and pierce a few holes in the skin with a fork.

4

Cover and bake until the onion is soft and the pumpkin flesh is very tender, 35 to 45 minutes.

5

Add the sage to the pan during the last few minutes.

6

Remove the pan from the oven, keeping everything covered, and let it continue to steam for another 10 to 15 minutes.

7

Pour the vegetable broth into a high speed blender.
Remove the skin and add the pumpkin flesh to the blender along with the KOS protien, onion, peeled garlic, sage, cashews, and a few generous pinches of salt and pepper. Blend until smooth and creamy.

8

Add the olive oil and blend again. (If your sauce is not smooth and creamy, try adding a little more broth or olive oil and blend it longer).
Taste and adjust the seasonings, adding more salt and pepper if you like.

9

Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ½ cup of pasta water before draining the pasta.

10

Drain the pasta and return it to the pot. Stir in half the sauce, adding more as needed to coat the pasta.
Add the reserved pasta water, ¼ cup at a time, to thin the sauce and make it creamy.

11

Add the remaining sauce as desired. Taste and season with more salt and pepper. Serve hot.

Vegan Pumpkin Penne

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