5.0 from 3 votes
SPAGHETTI WITH PUMPKIN SAGE CREAM SAUCE
A quick and easy fall pasta recipe with a creamy pumpkin sage sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 Servings
Calories: 59 kcal
Course:
Main Course
Cuisine:
Italian , American , Vegan
Ingredients
- 1 ounce package of spaghetti or pasta of choice
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 medium white or yellow onion finely diced
- 1 clove of elephant garlic or 3 garlic cloves minced
- 2 tablespoon 5 g fresh minced sage leaves
- ¼ cup 60 ml white wine
- 1 cup 182 g pumpkin puree
- 1 cup 240 ml unsweetened almond or cashew milk
- ½ cup 120 ml water from the pasta
- 2 teaspoon 5 g ground sea salt, or to taste
- Ground black pepper to taste
- toppings
- Coarsely chopped pepita seeds
- Vegan Parmesan
- cracked black pepper
Instructions
- Bring a pot of water to a boil and cook the spaghetti/pasta according to the instructions on the package.
- Heat the olive oil in the pan on medium heat and add the onion. Cook, stirring frequently, for 4 to 5 minutes, or until translucent and tender. Add the garlic and sage and stir to combine. Cook for 2 to 3 minutes, stirring frequently. Add the wine to deglaze the pan and stir. Cook for 2 minutes and remove from heat and let cool slightly.
- Put the pumpkin, plant-based milk, onion and sage mixture, and pasta water in a high powered blender and blend until smooth and creamy. If you have a Blendtec blender use the Whole Foods – Soup setting for best results.
- Wipe the pan that you cooked the onions in to remove any pieces of onion or garlic that may be left. Pour the cream sauce in the pan and salt and pepper. Bring to a low boil on medium-low heat. Add more pasta water if you want a thinner sauce.
- Drain the pasta and add to the pan. Stir to coat the pasta. Plate and sprinkle any or all of the toppings over the pasta.
- Store in a covered container in the refrigerator for up to 3 days. Stir in a little plant-based milk to make the sauce creamy when reheating.
Cup of Yum
Notes
- The Nutrition Facts are an estimate only.
Nutrition Information
Calories
59kcal
(3%)
Carbohydrates
6g
(2%)
Protein
0g
(0%)
Fat
3g
(5%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
832mg
(35%)
Potassium
125mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
6395IU
(128%)
Vitamin C
3.5mg
(4%)
Calcium
76mg
(8%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 59
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 0g | 0% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 832mg | 35% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 6395IU | 128% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 76mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.