Pumpkin Pasta With Crispy Sage

By Feelgoodfoodie · 30 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil, add the rigatoni (or other pasta) and cook according to package instructions until al dente. Drain, keeping a little pasta water aside.
2. In a large skillet over medium heat, heat the 2 tablespoons extra virgin olive oil. Add the 5-10 sliced fresh sage leaves and stir often until dark and crispy. Remove the sage and set it aside in a small bowl.
3. In the same oil, cook the 2 minced garlic cloves and 1 tablespoon fresh thyme for about 1 minute, until the garlic is lightly toasted and fragrant.
4. Add the 1 cup pumpkin puree and the 1/2 cup marinara sauce, stir to combine, season with salt and pepper, and bring to a boil.
5. Stir in the 1/2 cup unsweetened almond milk and simmer for 5-7 minutes until the sauce thickens.
6. Add the pasta and toss to coat in the sauce. Serve topped with the crispy sage if you like.

Summarized from Feelgoodfoodie's video. Watch it for the details.