Creamy Pumpkin & Sage Pasta
The big secret to the creamy texture of this pasta dish is the full-fat coconut milk. If the coconut milk has separated, make sure you use the creamy part for this recipe.
Ingredients
- 1 tbsp Olive Oil
- 1/2 large White Onion or Brown Onion Diced
- 3 cloves Garlic Crushed
- 1.5 tbsp Sage Leaves (Or 1-2 tsp dried sage)
- 0.75 tsp Dried Rosemary
- 0.25 tsp Salt (add/subtract to taste)
- 1 Pinch Black Pepper (to taste)
- 1 Pinch Ground Nutmeg (to taste)
- 1/2 Can Pumpkin Puree
- 1 tbsp Nutritional Yeast
- 1/2 Can Coconut Milk
- 1/4 Cup Vegetable Stock
- Pasta (of choice)
Instructions
- Heat the olive oil over a low-medium heat in a large pan
- Add the onion and cook for 4-5 mins
- Add the sage, rosemary, nutmeg, salt & pepper - cook for a further 2 minutes
- Stir in the pumpkin puree, coconut milk, nutritional yeast, and vegetable stock
- Bring to a boil while stirring
- Then simmer for 10 minutes over a low heat
- Meanwhile, cook your pasta (as per the pack instructions)
- Once the pasta is ready, drain it, then stir it in to the large pan of ingredients
- Serve and enjoy!
Notes
When it comes to pumpkin puree, I love the ease of using tinned (or canned) pumpkin puree. It can be more difficult to access in the UK (doesn't seem to be a thing here), but I have been using and loving this one. However, you can also use homemade!