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justinecooksvegan.com
By justinecooksvegan.com

Creamy Pumpkin Sage Pasta (vegan, gluten free)

10 steps
Cook:30min
Creamy vegan pumpkin rigatoni pasta, made with all whole food plant based ingredients, gluten free pasta and topped with crispy sage.
Updated at: Sun, 08 Dec 2024 20:47:53 GMT

Nutrition balance score

Good
Glycemic Index
54
Low
Glycemic Load
63
High

Nutrition per serving

Calories956.7 kcal (48%)
Total Fat47.1 g (67%)
Carbs118 g (45%)
Sugars15.9 g (18%)
Protein21.9 g (44%)
Sodium759.8 mg (38%)
Fiber13.8 g (49%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Bring a pot of salted water to a boil and cook 8 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 5 minutes or 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
Cook for about 3 minutes.
Step 7
Then add in all the remaining ingredients (except for the sage) and stir until well combined. Bring to a low simmer for about 15-20 minutes, stirring as you go.
Step 8
Thinly slice or mince half of the sage leaves and mix into sauce.
Step 9
Add in the cooked pasta and coat in sauce.
Step 10
Top with the rest of the crispy sage. Enjoy!
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Notes

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