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Pumpkin and Sage Pasta Recipe

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4.2 from 4 reviews

  • Author: Eve
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten Free, Vegan

Description

This Pumpkin and Sage Pasta is a comforting and dairy-free dish that combines tender pumpkin puree with fragrant fried sage leaves and a creamy coconut milk sauce. Perfect as a hearty and flavorful vegan meal, this recipe uses gluten-free rigatoni pasta and is topped with vegan parmesan and optional walnuts for added texture and richness.

Ingredients

Pasta

  • 1 lb gluten-free rigatoni pasta
  • Extra salt for the pasta water

Pumpkin Sauce

  • 3 lbs pumpkin, cubed
  • 14 oz coconut milk
  • 2 tbsp olive oil, plus extra for frying sage
  • 3 cloves garlic
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 3/4 tsp smoked paprika

Garnish

  • 6 sage leaves
  • 4 tbsp vegan parmesan cheese
  • Walnuts, optional

Instructions

  1. Gather Ingredients: Measure and prepare all ingredients required for the dish to ensure a smooth cooking process.
  2. Prepare Pumpkin: Slice the pumpkin into cubes to facilitate even cooking.
  3. Cook Pumpkin: Boil the cubed pumpkin for 15 minutes or until it becomes soft. Once cooked, remove the skin to retain only the tender flesh.
  4. Make Pumpkin Puree: Place the cooked pumpkin flesh into a blender. Add coconut milk, olive oil, garlic cloves, salt, and black pepper. Blend until the mixture is smooth and creamy.
  5. Fry Sage Leaves: Heat a frying pan over medium heat and add olive oil. Fry the sage leaves until they become dark and crisp. Remove and place them on paper towels to drain and dry.
  6. Cook Pasta: In a large pot filled with salted water, bring to a boil. Cook the gluten-free rigatoni according to package instructions until al dente. Drain the pasta once cooked.
  7. Prepare Sauce: Pour the pumpkin puree into the frying pan over medium heat. Add smoked paprika and cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly.
  8. Toss Pasta with Sauce: Add the drained pasta to the pan with the pumpkin sauce. Toss thoroughly to coat the rigatoni evenly with the creamy sauce.
  9. Serve: Plate the pasta and garnish with vegan parmesan cheese, fried sage leaves, and optional walnuts for added crunch and flavor.

Notes

  • The pumpkin skin should be removed after boiling for a smoother puree and better texture.
  • Frying the sage leaves until crisp intensifies their flavor and adds a nice crunch to the dish.
  • Use salted water to cook the pasta to enhance its flavor.
  • Walnuts are optional but add a pleasant crunch and additional nutrients.
  • This recipe is naturally gluten-free and vegan, making it suitable for those dietary preferences.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired

Find it online: https://everecipes.com/pumpkin-and-sage-pasta-recipe/