Vegan Pumpkin Sage Pasta
Pumpkin Sage thyme Cream Pasta with Crispy Sage and toasted breadcrumbs. Easy and perfect fall dinner.
Servings: 2
Ingredients
For the pasta
- 6 to 8 oz Rotini or Fusilli pasta
- 1 tsp extra virgin oil
- 8 sage leaves chopped
- 1 to 1.5 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 cloves of garlic minced
- 1 to 2 Tbsp tomato paste
- 3/4 cup pumpkin puree or use sweet potato puree
- 3/4 to 1 cup non dairy milk like coconut or almond
- 1/2 tsp salt
- black pepper to taste
For the topping
- 1 tsp extra virgin olive oil
- 6 fresh sage leaves julienned
- 2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds
- a generous pinch of salt and pepper
Instructions
- Cook the pasta according to instructions. Drain and keep aside.
- In a large skillet, heat oil at medium low heat. Add Sage, thyme and garlic and cook until garlic and herbs change color slightly. Stir frequently to avoid burning. At this point you can add in veggies or mushrooms and cook until golden.
- Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste and adjust salt.
- Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.
Make the topping
- In a small skillet, add oil and heat at medium. Add sage and cook for half a minute. Add breadcrumbs or coarsely chopped nuts and cook until golden and toasted. Add salt and pepper and mix in. Use to garnish the pasta generously. You can also sprinkle some pepita parm or other nut based parm.
Video
Notes
Gluten-free:Use gluten-free pasta and ground nuts or seeds instead of breadcrumbs to make this gf. Add 1 to 2 Tbsp nutritional yeast for a cheesier sauce.
Use puree of cooked/roasted Butternut Squash instead of pumpkin puree for variation.
Nutritional values based on one serving
Nutrition
Calories: 538kcal | Carbohydrates: 99g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 815mg | Potassium: 523mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14420IU | Vitamin C: 6.5mg | Calcium: 181mg | Iron: 3.3mg