Creamy Pumpkin Sage Pasta Sauce
By Lindsay from Happy Herbivore
Hi there! I'm Lindsay from Happy Herbivore.
By mid-October I find myself missing the ease of quick summer suppers. Gone are the days of throwing vegetables on the grill, tossing pasta with tomatoes and basil from the garden with a squeeze of lemon juice and balsamic vinegar, or serving up sandwiches on the lawn and calling it a "picnic."
With cooler temperatures, everyone wants something warm for dinner and while soup is always a good option, I can't get away with serving it five nights a week (I tried).
Which brings me to pasta. My family loves pasta and it is a year-round quick dinner for us.The transition into autumn, however, has always been difficult for us as we mourned the loss of summer garden tomatoes. I loathe to admit it, but my marinara doesn't taste quite as good without those summer tomatoes. Plus in those early chilly fall nights, I find I want something heavier and creamier than marinara...
Enter pumpkin-based sauces. Not only is a pumpkin-based sauce more seasonal than a tomato-based one, but it requires less effort and forethought too. All you have to do is whisk the ingredients together before tossing it with cooked pasta. Easy and straight from the pantry!
Pumpkin-sauces are also a terrific way to use up any leftover pumpkin puree you have from baking pumpkin bread, pumpkin pie, and other seasonal desserts.
Below is my recipe for creamy pumpkin sage pasta sauce. I also make a delicious vegan macaroni and cheese from pumpkin and a pumpkin red curry sauce that can be used as a soup, pasta sauce, or base for a tofu and vegetable curry. Check out this post for those recipes.
Carrots, butternut, and sweet potatoes mashed into a wet puree can also be substituted for the pumpkin and will make the sauce a bit sweeter and more orange. Seasonal gourds such as red kuri or kabocha can also be substituted but may require more water as they can sometimes be more dry.
Ingredients:
4-oz pasta or noodles
3/4 cup coconut milk (or almond milk, or vegetable broth)
3/4 cup pumpkin (or squash puree)
1-2 tbsp minced fresh sage (about 6-7 leaves)
Pinch dried oregano
1-2 tbsp tomato paste (or 1/4 cup ketchup)
Cashews or pumpkin seeds (optional)
INSTRUCTIONS:
Prepare noodles or pasta as directed on the packaging. If you plan to reheat, cook al dente.
In a saucepan, whisk together all ingredients. Heat over low until very warm, about 5 minutes. Add salt and pepper to taste. Rest sauce for 5-10 minutes, allowing the flavors to meld together. Stir in cooked noodles or pasta. Garnish with breadcrumbs, chopped sage, and a sprinkling of vegan Parmesan or nutritional yeast, if desired.
For a richer sauce, blend in soaked cashews or shelled pumpkin seeds (2-4 tbsp).
You can also add a few dashes of cinnamon or pumpkin pie spice (1/8 tsp or less) to evoke a hint of "pumpkin pie."
Chef's Secret: Add 1 tbsp of the starchy pasta water to the sauce for extra creaminess (reduce other liquid by 1 tbsp).
TO SERVE:
Stir sauce into cooked noodles or pasta. Garnish with breadcrumbs, chopped sage, fried onions, and a sprinkling of vegan Parmesan or nutritional yeast, if desired.
YOU'VE GOT OPTIONS:
If you want convenience, use canned pumpkin puree (not canned pumpkin pie filling) and a few dashes of powdered sage for ease.
For extra nutrients, toss 1-2 cups chopped kale. Add 1 minute before the pasta is done cooking. You can also add 3/4 to 1 cup lentils, chickpeas, white beans, or another protein you like.
This sauce also works well over grains such as brown rice and spaghetti squash for a gluten-free option.
