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Creamy Pumpkin Sage Pasta Recipe

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This recipe for Creamy Pumpkin Sage Pasta, by , is from Susan's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Stefura


Cream Sauce:
1 small onion, finely chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp fresh sage, finely chopped
¼ tsp nutmeg
¼ tsp cinnamon
½ tsp sea salt
½ tsp ground black pepper
1 can of full fat coconut milk
1 cup pure pumpkin puree
¼ cup nutritional yeast flakes
½ lemon, juiced

450g bowtie pasta (any pasta works)
ground black pepper, to taste
fresh sage, finely chopped (as garnish)
vegan parmesan, to taste

- Boil a large pot of salted water. Cook bowties to al dente. While noodles are cooking, make the sauce.
-Heat a large pan over medium heat with olive oil and sauté onion and garlic, for 3-4 minutes. Then add sage, nutmeg, sea salt, and ground pepper and continue cooking for another 2-3 minutes.
- Add coconut milk and stir to combine, Bring to a simmer for 2 minutes.
- Add pumpkin puree, nutritional yeast, and lemon juice and stir to combine. Bring to a simmer for 1-2 minutes.
- Drain pasta and add to the pan. Toss to coat the noodles and heat through for 2 more minutes.
- Top with fresh sage, ground black pepper, and/or parmesan. Serve immediately.

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