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
Ingredients
2 servings
12sage leaves
1 ½ Tbspavocado oil
1 ⅓ cuppumpkin puree
1 cupfull fat coconut milk
1 ½ Tbspcashew butter
1 Tbspcoconut aminos
2 Tbsplemon juice
2 tspstoneground mustard
1 tspgarlic powder
1 tsponion powder
1 tsppaprika
⅛ tspnutmeg
½ tspsea salt
¼ tspchili flakes
optional
¼ cuppasta water
reserved
8 ozpasta
I used rigatoni, cooked according to package instructions
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!
View on justinecooksvegan.com
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Kid-friendly
There are no notes yet. Be the first to share your experience!