Quick Pumpkin-Sage Pasta
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces whole-wheat pasta
- ¾cup vegetable broth
- ¾cup canned pumpkin
- 1 to 2tablespoons minced fresh sage
- ⅛teaspoon pumpkin pie spice
- Pinch of dried oregano
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
- Vegan Parmesan for garnish (optional)
Nutritional analysis per serving (2 servings)
251 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook pasta according to package instructions.
- Step 2
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
- Step 3
Taste, adding more sage if desired, plus salt and pepper to taste.
- Step 4
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
- Step 5
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
- For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
Private Notes
Comments
If you're not vegan, adding a tablespoon of cream to the sauce really makes a difference. Delicious!
One could puree cooked butternut or Kabocha squash and use it instead of pumpkin. Also, one could add spinach or chard.
I must say, this is one of the nastiest tasting dishes I have ever tried in my 62 years walking this earth. If this is what vegan cooking tastes like, then bring on the meat lover's pizza!! I should have first read Evelyne's comment... about adding cream. Maybe that would have improved the taste. Sorry, I'm not normally a negative person, but BEWARE of this one!!
Good to use up some holiday leftovers, and it tastes good, too! I had to adjust the seasonings and added a little chopped turkey. It was delicious.
Fortunately the comments made it clear there were a lot of people who felt like the ratios were off. Adjustments I made were: a cup of pumpkin, a 1/2 cup of veg stock, and a whole pound of pasta. This solved the soupy problem but made it a little too dry so I added saved pasta cooking water at the end. We liked it.
It was just alright. I had some interesting bbq sauce- apple and cinnamon flavored- that I added to give it some dimension. Made half a box of bowtie pasta and increased broth/pumpkin to a whole cup. Extra red pepper helps. I didn’t find it to be very substantial or filling, but it was a change of pace from what I usually cook. Good if you’re bored and need something in rotation.