Pumpkin Penne
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Pumpkin Penne
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 lb penne or other short pasta gluten-free, if preferred
- 1 Tbsp vegan butter
- Small handful of fresh sage
- ½ yellow onion chopped
- 3 cloves garlic minced
- 1 can 14 oz pumpkin purée
- not pumpkin pie filling
- 1 ½ cups vegetable broth
- ½ cup full-fat coconut milk
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
Instructions
- Cook the pasta according to the package directions and drain.
- In a large saucepan, melt the butter and fry the sage until darkened and edges look crispy. Remove from pan and let drain to crisp up on a paper towel.
- In the same saucepan, add the onion and garlic and sauté until the onion has softened and is beginning to brown.
- Stir in all the remaining ingredients and bring to a simmer. Add the pasta to the sauce. Toss well to coat, and serve with the fried sage on top!
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