Pumpkin sage pasta
The creaminess of pumpkin implies that it makes a perfect pasta sauce, especially if combined with sage. I make this recipe whenever I have some leftover pumpkin from a big batch, and I simply mix two types of pasta (legume pasta + wheat pasta) to obtain a complete amino acid profile in a single dish.
Recipe inspired from Vegan Richa.
Ingredients
- Pasta
- 100g legume pasta (chickpea, lentil, etc.)
- 100g wheat pasta
- 6g olive oil
- 8 sage leaves, chopped
- 1/2 tsp thyme
- 6g crushed garlic
- 32g tomato paste
- 200g pumpkin, chopped
- 180 mL soy milk
- 1/2 tsp salt
- 1/8 tsp black pepper
- Topping
- 6g olive oil
- 6 sage leaves, chopped
- 25g breadcrumbs
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Pasta
- Cook the pasta according to packet instructions, drain, run under cold water to stop the cooking process, drain, and reserve.
- Boil the pumpkin cubes in a small saucepan, drain, and place in a tall jar.
- Add soy milk, herbs, salt, pepper, tomato paste, and reserve.
- Heat up olive oil in a pan over medium heat.
- Add sage leaves and garlic, and fry for a minute or two, making sure not to burn the garlic.
- Add to the tall jar with the rest of the sauce ingredients, and mix to a smooth consistency with an immersion blender.
- Topping
- Heat up olive oil in a pan over medium heat.
- Add sage leaves and fry for a minute or two.
- Add the breadcrumbs, and fry again until toasted (but not burnt!)
- Assembly
- Mix pasta sauce with the pasta, and coat generously.
- Top with the toasted breadcrumbs, and enjoy!
Nutritional information
Kcal Protein Carbs Fat 1062 52g (20%) 163g (61%) 22g (19%)