A rich, plant-based dish featuring velvety pumpkin sauce with garlic and sage, ideal for autumn meals.
# Components:
→ Pasta
01 - 12 oz dried penne or fusilli (gluten-free optional)
→ Sauce Base
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 3 garlic cloves, minced
05 - 14 oz pumpkin purée (canned or homemade)
06 - 1 cup unsweetened plant-based milk (oat or soy recommended)
07 - 2 tablespoons nutritional yeast
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon ground nutmeg
11 - 1 teaspoon dried sage or 1 tablespoon fresh, finely chopped
12 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
13 - 2 tablespoons toasted pumpkin seeds
14 - Fresh sage leaves
15 - Chili flakes
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add pumpkin purée, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, nutmeg, and sage. Season with salt and pepper.
05 - Simmer gently for 5 to 7 minutes, stirring occasionally, until sauce thickens. Adjust consistency by adding reserved pasta water as needed.
06 - Add cooked pasta to skillet and toss thoroughly to coat. Heat together for 1 to 2 minutes.
07 - Plate immediately and garnish with toasted pumpkin seeds, fresh sage leaves, and chili flakes if desired.
