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
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.
Add almond milk, pumpkin, salt, pepper, and nutmeg. Combine until a smooth, creamy sauce forms. Allow to heat through.
Add prepared pasta and combine.
More like this
Roasted Red Pepper Vegan Mac 'N' Cheese
Chicken Tortilla Soup
Smoky Spiced Carrot Rice
Chicken Fried Rice
Creamy Tomato Shrimp Rotini Pasta
Penne Alla Vodka From Leftover Sauce
Get the Tasty Cooking Kit
Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.