Pumpkin Sage Pasta
This hearty and creamy pumpkin sage pasta is packed with the savory flavors of Fall and is dairy-free and gluten-free. Perfect for curling up on a cozy couch on a cold evening. Use your favorite pasta and top with fried sage leaves, some cremini mushrooms, or goat cheese.
Ingredients
- 1 16 oz box of campanelle pasta (or your favorite)
- 1 tbsp dairy-free butter
- 1/2 yellow onion- chopped
- 1/2 tbsp minced garlic
- 5 finely chopped sage leaves plus some extra for garnish
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup raw pumpkin puree
- 1 cup vegan heavy cream or full-fat coconut milk
- salt and pepper to taste, plus extra salt for pasta water
- 1/2 cup pasta water for thinning if needed
Instructions
- Heat a large pot of salted water over high heat until boiling. Add your box of pasta and reduce the heat to medium-high. Boil for 9-11 minutes or according to pasta package directions.
- Meanwhile, heat a high-sided skillet over medium heat. Add the butter and minced onion and saute for 5-7 minutes until translucent. Add the garlic and saute for one additional minute.
- Add in the sage leaves and heat until fragrant. Add the onion powder, garlic powder, pumpkin puree, and dairy-free heavy cream. Mix to combine well. Heat for a few minutes to thicken and meld flavors.
- Add salt and pepper to taste. Use pasta water to thin if needed to the desired consistency. Taste and adjust seasoning to your preference.
- Drain the pasta and add it to the pumpkin sage sauce. Toss to combine. Serve warm and garnish with extra sage leaves. Top with vegan cheese, goat cheese crumbles, or shredded parmesan if desired.