Top

Pumpkin Sage Pasta

This is right up there with any fancy restaurant entreé!

Ingredients

10

Count

Ready In

PT20M PT20M

40

Mins

Difficulty

Medium


Step 1

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (7 to 8 minutes); drain into a colander. Note: if using gluten-free pasta, toss with a drizzle of olive oil to keep it from clumping as it cools.

Step 1 -- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (7 to 8 minutes); drain into a colander. Note: if using gluten-free pasta, toss with a drizzle of olive oil to keep it from clumping as it cools.

Step 2

Meanwhile, mince the shallot, garlic, and sage. Heat 1 Tablespoon of vegetable broth in the pasta pot over medium heat. Add the shallot and garlic; stir for 3 minutes until softened.

Step 2 -- Meanwhile, mince the shallot, garlic, and sage. Heat 1 Tablespoon of vegetable broth in the pasta pot over medium heat. Add the shallot and garlic; stir for 3 minutes until softened.

Step 3

Add the pumpkin puree, vegetable broth, almond milk, nutritional yeast, and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced.

Step 3 -- Add the pumpkin puree, vegetable broth, almond milk, nutritional yeast, and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced.

Step 4

Season with salt and pepper to taste.

Step 4 -- Season with salt and pepper to taste.

Step 5

Add the pasta to the sauce and mix well. Sprinkle each serving with the remaining sage and toasted pecans. Optional: you can also grate a sprinkle of fresh nutmeg over each serving.

Step 5 -- Add the pasta to the sauce and mix well. Sprinkle each serving with the remaining sage and toasted pecans. Optional: you can also grate a sprinkle of fresh nutmeg over each serving.

Share it:

No Comments

Post a Comment

Ingredients

  • 8 ounces of whole-grain or gluten-free pasta
  • 1 medium shallot
  • 3-4 garlic cloves
  • 10 leaves fresh sage
  • 3/4 Cup canned pumpkin puree
  • 3/4 Cup vegetable broth
  • 1/2 Cup unsweetened almond milk
  • 2 TBSPS nutritional yeast
  • 1/2 Cup toasted pecans
  • Salt and freshly ground pepper to taste

You may also like these recipes