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Under 30 min

Pumpkin Sage Pasta

from the video 4 Ways To Use Canned Pumpkin ▶︎

by Crystal Hatch


for 4 servings

  • 1 tablespoon cooking oil, of preference
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flake, optional
  • ½ teaspoon dried sage
  • 1 ½ cups almond milk
  • 15 oz pumpkin puree, 1 can
  • salt, to taste
  • pepper, to taste
  • ¼ teaspoon nutmeg
  • ½ box whole wheat pasta, cooked


  1. In a medium pot over medium heat, add the oil, onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
  2. Add almond milk, pumpkin, salt, pepper, and nutmeg. Combine until a smooth, creamy sauce forms. Allow to heat through.
  3. Add prepared pasta and combine.
  4. Serve hot.
  5. Enjoy!
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