Quick Pumpkin-Sage Pasta

By devogirl

Serves 2
This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn. By the way, you can use the rest of your pumpkin and fresh sage to make Harvest Cornbreat (pg. 65).

Ingredients

• 4 oz whole-wheat pasta
• 3/4 c vegetable broth
• 3/4 c canned pure pumpkin
• 1 to 2 tbsp minced fresh sage
• 1/8 tsp pumpkin pie spice
• pinch of dried oregano
• pinch of red pepper flakes (optional)
• salt and pepper, to taste
• vegan Parmesan for garnish (optional)

Preparation

Step 1

1. Cook pasta according to package instructions.
2 Meanwhile, combine remaining ingredients together in a small saucepan and heat over low until thoroughly warm, about 5 minutes.
3. Taste, adding more sage if desired plus salt and pepper to taste.
4. cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with Vegan Parmesan if desired.

Chef's Note: For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.