Pumpkin Sage Pasta with Crispy Sage

By Vegan Richa · 35 min

Ingredients

Instructions

1. Cook the pasta in boiling salted water according to the package, then drain and set aside.
2. Heat 1 tsp olive oil in a large skillet over medium-low heat. Add the chopped sage, thyme and minced garlic and cook until the garlic and herbs just change colour, stirring often so nothing burns. Add any vegetables or mushrooms here and cook until golden, if you like.
3. Stir in 1 to 2 tbsp tomato paste and 3/4 cup pumpkin puree (or sweet potato puree). Add 3/4 to 1 cup non-dairy milk, 1/2 tsp salt and black pepper, and mix. Bring to a boil, then taste and adjust the salt.
4. Add the cooked pasta and toss well. Cover, remove from the heat and let it sit for a few minutes.
5. For the topping, heat 1 tsp olive oil in a small skillet over medium heat. Add the julienned sage and cook for half a minute.
6. Add the breadcrumbs (or coarsely chopped nuts or seeds) and cook until golden and toasted. Season with a generous pinch of salt and pepper, mix, and scatter over the pasta.

Summarized from Vegan Richa's video. Watch it for the details.

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