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"Hunger is the best sauce in the world."--Cervantes

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 FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Susan Stefura

Category:
Category:

Ingredients:  
Ingredients:  
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

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


Directions:
Directions:
- 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10

 

 

 

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