Pumpkin Pasta with Crispy Sage
User Reviews
5.0
90 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
6 servings
-
Calories
276 kcal
-
Course
Main Course
-
Cuisine
American
Pumpkin Pasta with Crispy Sage
Report
This vegan Pumpkin Pasta is a savory fall-inspired recipe made with a dairy-free sauce that is full of nutrients and vitamins with a subtle pumpkin taste.
Share:
Ingredients
- 12 ounces rigatoni pasta or other variety
- 2 tablespoons extra virgin olive oil
- 5-10 fresh sage leaves sliced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme
- 1 cup pumpkin puree
- 1/2 cup marinara sauce
- 1/2 cup unsweetened almond milk
- salt and pepper
Add to Shopping List
Instructions
- Bring a large pot of salted boiling water to a boil. Add the pasta and cook, uncovered al dente according to package instructions. Drain and set aside with a little pasta water to keep it from sticking.
- In a large skillet, heat the olive oil at medium heat. Add the sage and stir frequently until the sage gets dark and crispy. Remove the sage and set aside in a small bowl.
- Add the garlic and thyme to the oil leftover in the skillet and cook until the garlic gets lightly toasted and fragrant, about 1 minute. Add the pumpkin puree and the marinara and stir to combine with the garlic and herbs. Season with salt and pepper. Bring to a boil.
- Add the unsweetened almond milk to the skillet and simmer the sauce for about 5-7 minutes until it thickens. Stir in the pasta and toss to coat with the sauce
- Serve with the reserved crispy sage, if desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. When ready to enjoy, just add a splash of milk to keep the sauce from drying out.
- Make Ahead: You can make the sauce up to 3-4 days ahead of time and freeze it for up to 3 months. Then just heat through a large pan, and toss with pasta.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe:
- To make it gluten-free, you can use any gluten-free pasta of your choice.
- To make the sauce more creamy, you can use heavy cream or more milk.
- Feel free to substitute the fresh garlic for garlic powder, and the fresh thyme for dried thyme (1 teaspoon)
Nutrition Information
Show Details
Serving
1g
Calories
276kcal
(14%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
140mg
(6%)
Potassium
285mg
(8%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6499IU
(130%)
Vitamin C
5mg
(6%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 276kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 140mg | 6% |
| Potassium | 285mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6499IU | 130% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
Other Recipes
You'll Also Love
