This recipe for pumpkin coconut curry pasta is 100% vegan, uses just 10 ingredients and comes together in 20 minutes. It's perfectly spiced, savory, and sweet. Creamy. Cozy. Warm. Flavorful.
Bring a large pot of generously salted water to a boil. Add pasta. Follow package instructions, boiling time may vary. Drain and set aside.
Meanwhile, in a large pan, heat coconut oil over medium heat. Add diced onion, minced garlic, and minced ginger. Stir and cook until soft, about 3 minutes. Be careful not to burn the garlic.
Add curry powder and stir. Cook for an additional minute until curry is fragrant. Optional: add a pinch of cayenne pepper if you want it spicy.
Pour pumpkin puree and diced tomatoes into the pan. Add coconut cream to the pan, scooping out only the harder cream that sits on top and discarding the liquid. It's okay to get some coconut water but definitely get all the cream. Stir to combine and bring to a simmer. Simmer for 5 minutes, stirring frequently.
Add 1/4 teaspoon nutmeg and 1/4 cup chopped green onions. Stir to combine. Add cooked and drained pasta. Mix well. Garnish with a squeeze of fresh lime.
To make this recipe gluten-free, use your favorite gluten-free pasta.
*To roast pumpkin instead of using canned pumpkin purée: Preheat oven to 400°F. Cut a small pumpkin in half and scrape out the seeds. Drizzle pumpkin with olive oil. Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes. OR place cut side down on a plate and microwave for 15 minutes, checking occasionally. Once soft, peel the skin off the pumpkin and mash the pieces in a food processor, blender, or with a potato masher.