Creamy Pumpkin Sage Pasta (vegan, gluten free)

Creamy vegan pumpkin rigatoni pasta, made with all whole food plant based ingredients, gluten free pasta and topped with crispy sage.

Good

% Daily Values based on a 2,000 calorie diet

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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