Vegan Pumpkin Pasta with Crispy Sage
The pumpkin theme continues this week. Admit it, it makes you a little happy too! There are loads of recipes out this month using pumpkin in cookies, brownies and vegan treats. But I’m not seeing too many savory recipes that use pumpkin and I think I need to help fill that void, even if just with one simple recipe. This Vegan Pumpkin Pasta with Crispy Sage comes to the rescue with a recipe that will push down your favorite pasta dish(es?) down in the ranks.
I’ve seen some pumpkin pasta sauces that are creamy like alfredo sauces. This can definitely be creamy like that if you substitute the vegetable broth with milk or unsweetened plain almond milk. But, I decided to go for more of a rich red sauce by mixing the pureed pumpkin with some leftover marinara sauce I had. Look at that beautiful color that the combination made!
Why am I obsessed with this recipe?
Well, I’m glad you asked! Besides that gorgeous color that utterly screams *FALL* this recipe is my go-to pasta sauce in the fall because of the abundance of pumpkin everywhere (and honestly my abundance of leftover pumpkin from using 1/2 a cup for one recipe here and 3/4 cup for another recipe there). It’s also a very comforting dish to enjoy when the weather starts getting colder. But it’s still diet-friendly (especially if you control your pasta servings) because of the healthy dosage of vegetable servings from the pumpkin. Add the crispy sage with that savory earthy flavor and the satisfying crunch of the raw crushed cashews on top and it just takes the rich flavor to a whole new level of yumminess. I mean…YUM!
When I shared this on my snapchat, a few of you asked me if it has a “pumpkinny” taste. It absolutely does not. To me, it just seems like there’s pureed butternut squash or sweet potatoes in there. But, if you do want more of that “pumpkinny” taste, you can add a pinch of nutmeg and/or cloves for that true pumpkin spice life you’ve been craving. Hey, I’m totally with ya!
- 8 oz Penne pasta
- 2 Tbsp extra virgin oil
- 2 Tbsp fresh sage leaves, julienned
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- 1/2 cup marinara sauce
- 1/2 cup - 1 cup vegetable broth
- Salt and pepper to taste
- Chopped cashews for topping, optional
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil at medium heat. Add the sage and stir frequently until the sage gets darker and crispy. Remove about half the sage and set aside on a plate.
- Add the garlic and thyme to the remaining sage in the skillet and cook until the garlic gets lightly toasted and fragrant, about 1-2 minutes. Add the pumpkin puree and the marinara and stir to combine with the garlic and herbs. Season with salt and pepper. Bring to a boil.
- Add the vegetable broth to the skillet, starting with 1/2 a cup and add more as needed for desired thickness, simmer the sauce for about 5-7 minutes.
- Stir the drained pasta into the sauce.
- Serve with the crispy reserved sage and crushed cashews, if desired.