creamy pumpkin sage pasta
This super creamy pumpkin sage pasta sauce will satisfy all your carby cravings!
Servings 4
Ingredients
pumpkin sage cream sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh sage, finely chopped
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 can of full fat coconut milk
- 1 C pure pumpkin pureé
- ¼ C nutritional yeast
- ½ a lemon, juiced
pasta
- 450 g bowtie pasta
- ground black pepper, to taste
- fresh sage, finely chopped (as garnish)
- vegan parmesan, to taste
Instructions
- Boil a large pot of salted water. Cook bowties to al dente. While noodles are cooking make the sauce.
- Heat a large pan over medium heat with olive oil and sauté onion and garlic, for 3 to 4 minutes. Then add sage, nutmeg, cinnamon, sea salt, and ground pepper and continue cooking for another 2 to 3 minutes.
- Add coconut milk and stir to combine. Bring to a simmer for 2 minutes.
- Add pumpkin pureé, nutritional yeast, and lemon juice and stir to combine. Bring to a simmer for 1 to 2 minutes.
- Drain pasta and add to the pan. Toss to coat the noodles in sauce and heat through for 2 more minutes.
- Top with more fresh sage, ground black pepper, and/or vegan parmesan. Serve immediately!
