Creamy Pumpkin Sage Pasta
Description
Why You’ll Love This Recipe:
Wholesome & Healing: This dish is rich in vitamins, antioxidants, and fiber, all of which support overall health and well-being. Pumpkin is high in beta-carotene, which boosts the immune system and promotes healthy skin and vision.
Ingredients
Scale
- 12 oz. organic whole wheat or gluten-free pasta ( I love Beano or jovia brands)
- 1 cup canned pumpkin purée (organic if possible)
- 1/2 cup coconut milk (full fat for creaminess)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 tsp ground nutmeg or pumpkin pie spice
- 1/4 cup nutritional yeast (for a cheesy flavor)- found in most grocery stores now and packs a big nutrition boost with big cancer fight!
- Fresh sage leaves, chopped (about 6-8 leaves), or 1 teaspoon dried sage
- Salt & pepper to taste
- Optional: Vegan Parmesan or toasted pumpkin seeds for garnish or both!
Instructions
- Cook the Pasta: Begin by cooking your pasta according to the package directions. Drain and set aside.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until they become soft and fragrant (about 3-4 minutes).
- Make the Creamy Sauce: Stir in the pumpkin purée, coconut milk, and ground nutmeg. Cook on low heat, stirring gently, until the sauce is heated through and thickened. Add salt and pepper to taste.
- Add Nutritional Yeast & Sage: Stir in the nutritional yeast for that cheesy, savory flavor. Add the chopped sage leaves and cook for another 2-3 minutes, letting the flavors blend together.
- Combine & Serve: Toss the cooked pasta into the skillet with the sauce. Stir until the pasta is well coated with the creamy pumpkin mixture.
- Garnish: Serve with a sprinkle of vegan Parmesan or toasted pumpkin seeds for added texture and flavor!
