Rainbow Plant Life
Rainbow Plant Life
pumpkin pasta hands.jpg

Pumpkin Alfredo Ravioli

Vegan

Serves 2-3

Ingredients

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 tablespoon vegan butter 

  • 2 tablespoons of chopped fresh rosemary

  • 1/4 teaspoon sea salt

  • Freshly cracked black pepper

  • 1/8 teaspoon ground cinnamon

  • Pinch ground nutmeg

  • 6 tablespoons pumpkin puree

  • 1/2 cup canned full-fat coconut milk

  • 1 package of refrigerated vegan ravioli (I use Kite Hill mushroom & ricotta ravioli, but if you can't find vegan ravioli, fettuccine would be great)

  • 1/4 cup toasted walnuts

  • 2 tablespoons vegan parmesan cheese  (I use this brand

  • Red chili flakes

  • 2 tablespoons Italian parsley, minced 

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 tablespoon vegan butter

  • Fresh rosemary, 2 tablespoons chopped

  • ¼ teaspoon each sea salt and pepper

  • ⅛ teaspoon ground cinnamon

  • Pinch ground nutmeg

  • 6 tablespoons pumpkin puree

  • ½ cup canned full-fat coconut milk

  • 1 package of refrigerated vegan ravioli (I use this brand’s mushroom and ricotta ravioli, but if you can’t find vegan ravioli, fettuccine noodles would be great)

  • ¼ cup walnuts, toasted

  • 2 tablespoons vegan parmesan cheese (I use this brand)

  • Red chili flakes

  • 2 tablespoons Italian parsley, minced

Directions

  1. Heat a large saucepan with water to cook ravioli (or fettuccine) and cook according to package instructions. Drain ravioli.

  2. Meanwhile, heat a medium saucepan over medium-high heat and add vegan butter. Once melted, add onion and garlic. Sauté for 5-7 minutes until onion is softened and lightly browned.

  3. Add in chopped rosemary and stir for 30 seconds.

  4. Stir in salt, pepper, cinnamon and nutmeg and stir to coat spices over onions for 30-60 seconds until fragrant.

  5. Add pumpkin puree and coconut milk and stir to combine.

  6. Bring to a boil. Then, reduce heat to a simmer and cook until slightly thickened, approximately 4-5 minutes.  

  7. Pour pumpkin sauce over cooked and drained ravioli.

  8. Top ravioli with toasted walnuts, vegan parmesan cheese, red chili flakes, parsley   and additional salt and pepper if needed.