I know this sounds like more of an Autumn recipe, but Fall is approaching and I love this pasta dish. I especially love that it has no butter, cream, or dairy, but still packs a flavorful punch and is still deliciously creamy. Feel free to use whatever tubular pasta you like.
adapted from Chef Chloe’s Blog– author of Chloe’s Kitchen
Pumpkin Cream Sauce
1 large yellow onion, roughly chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 (14oz) can organic pumpkin (not pumpkin pie filling) or 2 cups roasted butternut squash
2 tablespoons tomato paste
1 ½ cups non-dairy milk- I use Silk Light Original Soy Milk
1 tsp ground nutmeg
1 tsp agave or maple syrup-optional to add a bit of sweetness
sea salt and freshly ground pepper
2 tablespoons canola oil
8 fresh sage leaves, whole
1 pound penne, or your pasta of choice (I used Gemelli) cooked according to pkg. instructions
½-¾ cup toasted pecans, roughly chopped
3 tablespoons chopped fresh sage
Heat a little olive oil in a saucepan and sauté the onions until they are soft and translucent. Add the garlic and cook for 2 more minutes. Add the onion/garlic mixture to a blender and add the pumpkin, tomato paste, soy milk, nutmeg, agave and 1-1 ½ tsp salt and puree until smooth. Add black pepper, taste, and add more salt if necessary. Pour into a saucepan and reheat on medium-low until warm.
Heat the 2 tablespoons of canola oil in a small skillet until a small piece of sage sizzles when added to the oil. Fry the remaining sage leaves 4 at a time, flipping once with tongs, until crispy (about 1 minute total). Watch the sage leaves carefully to make sure they do not burn. Let them drain on a paper towel.
Toss the hot pasta with the pumpkin cream sauce, toasted pecans, and fresh sage. If you like your pasta a little creamier, add more non-dairy milk. Garnish with crispy sage.