Vegan Pumpkin Sage Pasta

By KEGMD

Ingredients

• For the pasta
• 6 to 8 oz Rotini or Fusilli pasta
• 1 tsp extra virgin oil
• 8 sage leaves, chopped
• 1 to 1.5 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 2 cloves of garlic, minced
• 1 to 2 Tbsp tomato paste
• 3/4 cup pumpkin puree or use sweet potato puree
• 3/4 cup non dairy milk like coconut or almond
• 1/2 tsp salt
• black pepper to taste
• For the topping
• 1 tsp extra virgin olive oil
• 6 fresh sage leaves, julienned
• 2 to 3 Tbsp breadcrumbs or coarsely ground cashews or pumpkin seeds
• a generous pinch of salt and pepper

Preparation

Step 1

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