Authorchef-Julia.com
DifficultyBeginner

If you love the flavor of pumpkin in savory food, this pasta dish is for you. Creamy pumpkin sauce with a hint of tomato, fresh herbs, and Plant Parm topping will make this dish a fall favorite.

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 8 oz whole grain fusilli pasta (or pasta of your choice)
 8 g fresh sage leaves, chopped
 1 tsp fresh thyme (or 1/2 teaspoon dried thyme)
 2 cloves garlic, minced
 2 tbsp tomato paste
 ¾ cup pumpkin puree (or sweet potato puree or butternut squash puree)
 ¾ cup soy milk (or any plant milk)
 freshly ground black pepper
 6 sage leaves for topping
Plant Parm
 1 cup sliced almonds
 ¼ cup nutritional yeast
 ¼ cup whole wheat pastry flour
 1 tbsp chopped garlic
 ½ tsp fresh grated lemon zest
 ½ tsp salt (optional)

1

Cook the pasta according to package instructions, al dente. Drain and set aside. In a large skillet, with 2 tablespoons of water added, cook the garlic and herbs for a couple minutes over medium high heat. Add the tomato paste and pumpkin puree and mix well. Add the non-dairy milk and pepper and bring to a boil. Reduce to low and add the cooked pasta. Toss well. Remove from heat. Wipe out the skillet and return to medium high heat. Add the sage leaves and a couple tablespoons of plant parm and cook until toasted. Use this to garnish pasta.

Plant Parm: Place all ingredients in a food processor or blender and process until everything is reduced to crumbs. This will keep in a jar in the refrigerator for up to 3 weeks. I keep mine in a small jar in the freezer.

Ingredients

Ingredients
 8 oz whole grain fusilli pasta (or pasta of your choice)
 8 g fresh sage leaves, chopped
 1 tsp fresh thyme (or 1/2 teaspoon dried thyme)
 2 cloves garlic, minced
 2 tbsp tomato paste
 ¾ cup pumpkin puree (or sweet potato puree or butternut squash puree)
 ¾ cup soy milk (or any plant milk)
 freshly ground black pepper
 6 sage leaves for topping
Plant Parm
 1 cup sliced almonds
 ¼ cup nutritional yeast
 ¼ cup whole wheat pastry flour
 1 tbsp chopped garlic
 ½ tsp fresh grated lemon zest
 ½ tsp salt (optional)

Directions

1

Cook the pasta according to package instructions, al dente. Drain and set aside. In a large skillet, with 2 tablespoons of water added, cook the garlic and herbs for a couple minutes over medium high heat. Add the tomato paste and pumpkin puree and mix well. Add the non-dairy milk and pepper and bring to a boil. Reduce to low and add the cooked pasta. Toss well. Remove from heat. Wipe out the skillet and return to medium high heat. Add the sage leaves and a couple tablespoons of plant parm and cook until toasted. Use this to garnish pasta.

Plant Parm: Place all ingredients in a food processor or blender and process until everything is reduced to crumbs. This will keep in a jar in the refrigerator for up to 3 weeks. I keep mine in a small jar in the freezer.

Savory Pumpkin and Sage Fusilli Pasta
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