- 8 ounces linguine
- 1 medium shallot
- 3-4 garlic cloves
- 2 sprigs fresh sage (10-12 leaves)
- 1 tablespoon olive oil
- ¾ cup canned pumpkin puree
- ¾ cup vegetable broth
- ½ cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- Salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (7 to 8 minutes); drain. Meanwhile, mince the shallot, garlic, and sage. Heat olive oil in the pasta pot over medium heat. Add the shallot and garlic; stir for 3 minutes until softened. Add the pumpkin puree, vegetable broth, almond milk, nutritional yeast, and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced. Season with salt and pepper to taste. Add the pasta to the sauce, and mix well. Sprinkle each serving with the remaining sage.
I leave out the olive oil and sauté the shallot and garlic in water.
Pasta with Creamy Pumpkin Sauce. To import, drag image to your MacGourmet recipe box.