Best Vegan Pumpkin Sage Pasta
Welcome to a culinary delight that not only satisfies your taste buds but also embraces the essence of wholesome goodness - our Best Vegan Pumpkin Sage Pasta. Crafted with care and precision, this recipe encapsulates the richness of fall flavors, ensuring a delightful experience for your palate. Let's dive into the journey of creating a dish that combines simplicity with sophistication, tailored for those seeking a plant-based culinary adventure.
Equipment
- Large pot
- Blender
- Saute pan
- Wooden spoon
Ingredients
- 2 cups of pumpkin puree
- 1 pound of your favorite pasta
- 1/4 cup of fresh sage leaves, chopped
- 1/2 cup of cashews, soaked
- 3 cloves of garlic, minced
- 1/2 cup of nutritional yeast
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/2 cup of vegetable broth
Instructions
- In a blender, combine the pumpkin puree, soaked cashews, nutritional yeast, and vegetable broth.
- Blend until smooth, creating a creamy sauce.
- Boil the pasta in a large pot of salted water until al dente.
- Drain the pasta, reserving a cup of pasta water.
- In a sauté pan, heat olive oil over medium heat.
- Add minced garlic and chopped sage leaves, sautéing until fragrant.
- Pour the pumpkin sauce over the drained pasta.
- Add the sautéed aromatics and toss until the pasta is evenly coated.
- If needed, use reserved pasta water to adjust the consistency.