By justinecooksvegan.com
Creamy Pumpkin Sage Pasta
12 steps
Cook:25min
Creamy vegan pumpkin rigatoni pasta, made with all whole food plant based ingredients, gluten free pasta and topped with crispy sage
Updated at: Mon, 21 Nov 2022 22:23:06 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per serving
Calories829.4 kcal (41%)
Total Fat56.1 g (80%)
Carbs74.6 g (29%)
Sugars14.4 g (16%)
Protein16.2 g (32%)
Sodium847.9 mg (42%)
Fiber13.6 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Bring a pot of salted water to a boil and cook 4 oz. according to package instructions.
Step 2
Heat a sauté pan on medium heat and add in avocado oil and sage leaves.
Step 3
Sauté for about 3-5 minutes until crispy.
Step 4
Remove the sage leaves and set aside, leaving the remaining oil in the pan.
Step 5
Add pumpkin purée and coconut milk to the pan and mix until well combined.
Step 6
Sauté for about 3 minutes.
Step 7
Then add in all the remaining ingredients (except for the sage) and stir until well combined.
Step 8
Cook for about 15 minutes, stirring as you go.
Step 9
Thinly slice or mince half of the sage leaves and mix into sauce.
Step 10
Add in the cooked pasta and coat in sauce.
Step 11
Top with the rest of the crispy sage.
Step 12
Enjoy!
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