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Savory Pumpkin and Sage Fusilli Pasta

Savory Pumpkin and Sage Fusilli Pasta

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Savory Pumpkin and Sage Fusilli Pasta

Savory Pumpkin and Sage Fusilli Pasta

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Description

If you love the flavor of pumpkin in savory food, this pasta dish is for you. Creamy pumpkin sauce with a hint of tomato, fresh herbs, and Plant Parm topping will make this dish a fall favorite.

CategoryBlue Zone Recipes, Fall, Pasta, Plant-Based Recipes

Total Time30 min

DifficultyEasy

Yields6 Servings

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

8 oz whole grain fusilli pasta (or pasta of your choice)
8 g fresh sage leaves, chopped
1 tsp fresh thyme (or 1/2 teaspoon dried thyme)
2 cloves garlic, minced
2 tbsp tomato paste
¾ cup pumpkin puree (or sweet potato puree or butternut squash puree)
¾ cup soy milk (or any plant milk)
freshly ground black pepper
6 sage leaves for topping
1 cup sliced almonds
¼ cup nutritional yeast
¼ cup whole wheat pastry flour
1 tbsp chopped garlic
½ tsp fresh grated lemon zest
½ tsp salt (optional)

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Cook the pasta according to package instructions, al dente. Drain and set aside. In a large skillet, with 2 tablespoons of water added, cook the garlic and herbs for a couple minutes over medium high heat. Add the tomato paste and pumpkin puree and mix well. Add the non-dairy milk and pepper and bring to a boil. Reduce to low and add the cooked pasta. Toss well. Remove from heat. Wipe out the skillet and return to medium high heat. Add the sage leaves and a couple tablespoons of plant parm and cook until toasted. Use this to garnish pasta.
Plant Parm: Place all ingredients in a food processor or blender and process until everything is reduced to crumbs. This will keep in a jar in the refrigerator for up to 3 weeks. I keep mine in a small jar in the freezer.

This recipe has no photos or videos attached!

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