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
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.