Pumpkin and Sage Pasta

This Pumpkin and Sage Pasta is an easy fall comfort dish that highlights rich flavors and creamy textures.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings servings

Calories 350 kcal

Equipment

Knife
Pan
pot
blender

Ingredients

Pasta

12 oz Gluten-free rigatoni pasta

Sauce

2 cups Pumpkin puree Make from fresh pumpkin.
1 cup Coconut milk For a creamy texture.
2 tablespoon Olive oil For frying sage.
2 cloves Garlic Optional when frying sage.
1 teaspoon Black pepper To season.
1 teaspoon Kosher salt To balance sweetness.
10 leaves Sage leaves Fried for flavor.
1 teaspoon Smoked paprika Adds smokiness.
½ cup Vegan parmesan cheese For topping.
½ cup Walnuts Optional for crunch.

Instructions

Prep and Cook

Cook the pasta according to package instructions.
While pasta cooks, prepare pumpkin puree by blending fresh pumpkin.
In a pot, combine pumpkin puree, coconut milk, olive oil, minced garlic, black pepper, kosher salt, and smoked paprika to create the sauce.
In a pan, fry sage leaves in olive oil until crispy.
Combine the cooked pasta with sauce and top with fried sage, vegan parmesan, and walnuts if desired.

Notes

Feel free to customize seasoning to your taste. Enjoy your creamy pumpkin and sage pasta as a comforting fall meal.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 7000IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Keyword comfort food, fall dish, gluten-free, pasta, pumpkin, sage

Tried this recipe?Let us know how it was!