Pumpkin and Sage Pasta Recipe

Pumpkin and sage pasta, a dish that sings of autumn’s bounty, has become a recent favorite in our household. As the leaves outside begin to turn and the air carries a crisp coolness, there’s nothing quite as comforting as a warm bowl of creamy pasta. This recipe for pumpkin and sage pasta isn’t just a meal; it’s an experience that captures the essence of fall with every bite. From the vibrant orange hue of the pumpkin puree to the earthy aroma of fried sage, this dish is a sensory delight. Even my picky eaters, usually skeptical of anything vegetable-forward, devoured this pasta with surprising enthusiasm. The subtle sweetness of the pumpkin, perfectly balanced by the savory sage and a hint of smoked paprika, creates a flavor profile that is both sophisticated and deeply satisfying. What I particularly appreciate about this recipe is its adaptability. Being able to easily transform it into a vegan delight by using coconut milk and vegan parmesan makes it inclusive for everyone at the table. Whether you’re looking for a cozy weeknight dinner or a dish to impress at a fall gathering, this pumpkin and sage pasta is a guaranteed crowd-pleaser. It’s simple enough for a beginner cook yet flavorful enough to satisfy even the most discerning palate. Get ready to welcome the flavors of autumn into your kitchen with this delightful and easy-to-make pasta dish.

Ingredients

To embark on your culinary journey to create this exquisite pumpkin and sage pasta, gathering the right ingredients is the first crucial step. Each component plays a vital role in crafting the final symphony of flavors and textures that define this dish. Let’s delve into each ingredient, understanding its purpose and potential variations to ensure your pantry is perfectly prepared.

• 1 lb Gluten-Free Rigatoni Pasta: The foundation of our dish, rigatoni pasta, provides a robust and satisfying bite. Its ridged texture and wide tubes are ideal for capturing the creamy pumpkin sauce, ensuring each mouthful is bursting with flavor. Choosing gluten-free pasta opens up this recipe to a wider audience, catering to those with dietary restrictions or preferences. Rice-based or corn-based gluten-free rigatoni works exceptionally well, maintaining a pleasant al dente texture when cooked correctly. If gluten is not a concern, traditional semolina rigatoni is an equally excellent choice. Consider exploring other pasta shapes as well. Penne, shells, or even fusilli could be delightful alternatives, each offering a slightly different textural experience with the sauce. The key is to choose a pasta shape that can hold onto the creamy pumpkin sauce effectively.
• 3 lbs Pumpkin: The star of our show, pumpkin, brings a natural sweetness, vibrant color, and creamy texture to the sauce. Fresh pumpkin is highly recommended for the most authentic and flavorful result. When selecting your pumpkin, look for smaller, denser varieties like sugar pumpkins or pie pumpkins. These are specifically bred for cooking and offer a sweeter, less stringy flesh compared to larger carving pumpkins. The weight of 3 lbs refers to the whole pumpkin, and after peeling and deseeding, you will have the perfect amount for this recipe. Don’t be intimidated by working with fresh pumpkin! While it requires a little more preparation than canned, the depth of flavor is unparalleled. If fresh pumpkin is unavailable or time is short, you can substitute with canned pumpkin puree. Ensure you are using 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that are not suitable for this recipe. For canned pumpkin, approximately 3 cups will equate to 3 lbs of fresh pumpkin.
• 14 oz Coconut Milk: Coconut milk is the secret to achieving a luscious, creamy sauce without relying on heavy cream. It lends a subtle sweetness and richness that beautifully complements the pumpkin and sage. Full-fat coconut milk is preferred for its richer flavor and thicker consistency, contributing to a more luxurious sauce. However, if you prefer a lighter option, you can use light coconut milk. Keep in mind that light coconut milk will result in a slightly thinner sauce. For those who are not vegan or prefer a different flavor profile, heavy cream or half-and-half can be substituted for coconut milk. Dairy alternatives like oat cream or cashew cream are also excellent vegan options, each adding its own unique nuance to the sauce.
• 2 tbsp Olive Oil: Olive oil is the workhorse of this recipe, used both for sautéing the garlic and frying the sage leaves. Extra virgin olive oil is recommended for its superior flavor and aroma. Its fruity notes enhance the overall taste of the dish. If you don’t have olive oil on hand, other neutral-flavored oils like avocado oil or grapeseed oil can be used as substitutes.
• 3 Cloves Garlic: Garlic provides a pungent and aromatic base note that balances the sweetness of the pumpkin and adds depth to the sauce. Fresh garlic cloves are essential for the best flavor. Three cloves offer a moderate garlic flavor; adjust the quantity to your preference. If you are a garlic lover, feel free to add an extra clove or two. For a milder garlic flavor, you can roast the garlic cloves before blending them into the sauce. In a pinch, garlic powder can be used, but fresh garlic is highly recommended for its superior taste.
• 1/2 tsp Black Pepper: Black pepper adds a subtle spice and enhances the savory notes of the dish. Freshly ground black pepper is always preferred for its brighter and more pronounced flavor compared to pre-ground pepper. Adjust the amount of black pepper to your taste. A pinch of white pepper can also be used for a milder peppery note.
• 1 1/2 tsp Salt: Salt is crucial for seasoning and bringing out the flavors of all the ingredients. Sea salt or kosher salt are excellent choices. Start with the recommended amount and adjust to taste as needed, especially after blending the sauce and tossing it with the pasta. Remember that salting the pasta water generously is also important for flavorful pasta.
• 6 Sage Leaves: Fresh sage leaves are indispensable for their distinctive earthy and slightly peppery aroma that defines this dish. Sage and pumpkin are a classic flavor pairing, and frying the sage leaves intensifies their flavor and creates a delightful crispy texture for garnish. Look for fresh, vibrant green sage leaves. If fresh sage is unavailable, dried sage can be used as a substitute. However, the flavor of fresh sage is far superior. If using dried sage, use about 1 teaspoon and add it to the pumpkin puree during blending.
• 3/4 tsp Smoked Paprika: Smoked paprika introduces a subtle smoky depth and warmth to the sauce, adding another layer of complexity to the flavor profile. It complements the sweetness of the pumpkin and the earthiness of the sage beautifully. If you don’t have smoked paprika, regular paprika can be used, but the smoky note will be missing. For an extra kick, a pinch of chili flakes can be added along with the smoked paprika.
• 4 tbsp Vegan Parmesan Cheese: Vegan parmesan cheese adds a salty, cheesy, and umami element to the dish, enhancing its overall richness and flavor. There are many excellent vegan parmesan cheese brands available, typically made from nuts, seeds, or nutritional yeast. You can also make your own vegan parmesan at home using nutritional yeast, cashews, and salt. If you are not vegan, traditional parmesan cheese can be used as a substitute. Pecorino Romano or Grana Padano are also flavorful alternatives.
• Walnuts, Optional: Walnuts provide a delightful crunch and nutty flavor that complements the creamy pasta and sage. Toasted walnuts are particularly delicious, enhancing their flavor and texture. You can toast walnuts in a dry pan over medium heat or in the oven. Other nuts like pecans or hazelnuts can also be used as alternatives. For a nut-free option, toasted pumpkin seeds or sunflower seeds can provide a similar crunchy element.
• Extra Salt for the Pasta Water: Salting the pasta water is a fundamental step in pasta cooking. It seasons the pasta from the inside out, enhancing its flavor and ensuring it’s not bland. Use about 1-2 tablespoons of salt for a large pot of pasta water. The water should taste noticeably salty, like seawater.

Instructions

Crafting this pumpkin and sage pasta is a straightforward and rewarding process. Follow these step-by-step instructions to bring this autumnal delight to your table. Each step is designed to ensure optimal flavor development and texture, resulting in a pasta dish that is both comforting and delicious.

1. Gather and measure the ingredients for your pumpkin sage pasta. The first step to any successful recipe is mise en place, which is French for “everything in its place.” Before you begin cooking, take a moment to gather all the ingredients listed in the recipe. Measure out the spices, chop the garlic, prepare the sage leaves, and ensure you have all the necessary components readily available. This will streamline the cooking process and prevent any last-minute scrambles for ingredients. Having everything prepped and measured not only saves time but also allows you to focus on each step of the cooking process without distraction.
2. Slice up your pumpkin into cubes. Preparing fresh pumpkin is the most labor-intensive step, but it is essential for achieving the best flavor. Start by washing the pumpkin thoroughly. Using a sturdy chef’s knife, carefully cut the pumpkin in half, starting from the stem end down to the bottom. Scoop out the seeds and stringy pulp using a spoon. You can save the pumpkin seeds to roast later for a healthy snack. Once the pumpkin is cleaned, cut each half into wedges, and then peel off the skin using a paring knife or vegetable peeler. Finally, cut the peeled pumpkin flesh into approximately 1-inch cubes. Uniformly sized cubes will ensure even cooking. If using canned pumpkin puree, you can skip this step entirely.
3. Bring your cubed pumpkin to a boil for 15 minutes or until soft. Remove the pumpkin skin. Place the cubed pumpkin in a large pot and cover it with water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the pumpkin is fork-tender. You should be able to easily pierce a pumpkin cube with a fork. Boiling is a quick and efficient method for cooking pumpkin. Once the pumpkin is cooked, drain the water and let the pumpkin cool slightly. If you haven’t peeled the pumpkin before boiling, you can remove the skin now – it should come off easily after cooking. However, peeling before boiling is generally easier.
4. Place the cooked pumpkin in a blender. Add the coconut milk, olive oil, garlic cloves, and seasonings. Blend until smooth and creamy. Transfer the cooked pumpkin cubes to a high-speed blender. Add the coconut milk, olive oil, garlic cloves, black pepper, and salt. Blend on high speed until the mixture is completely smooth and creamy. This process should take about 1-2 minutes, depending on the power of your blender. Ensure there are no lumps and the sauce is velvety smooth. Taste the sauce and adjust seasoning as needed. You may want to add a little more salt or pepper to taste. If you prefer a thinner sauce, you can add a splash of water or vegetable broth while blending.
5. Heat a frying pan over medium heat. Select a large frying pan or skillet that is large enough to accommodate the pasta and sauce later. Place the pan over medium heat and let it heat up for a minute or two. You want the pan to be hot enough to quickly fry the sage leaves without burning them.
6. Add some olive oil to the pan and fry the sage leaves until they’re dark and hard. Then, transfer them onto a paper towel and allow them to dry. Pour about 1-2 tablespoons of olive oil into the hot frying pan. Once the oil is shimmering, carefully add the fresh sage leaves in a single layer. Fry the sage leaves for about 15-30 seconds per side, or until they become dark green, almost crispy, and slightly hardened. Be careful not to burn them; they should be fragrant and crispy, not bitter. Use tongs to quickly remove the fried sage leaves from the pan and place them on a paper towel-lined plate. The paper towel will absorb any excess oil and help the sage leaves crisp up further. Set aside the fried sage leaves for garnish. The fragrant sage-infused oil remaining in the pan can be used to enhance the pasta later, or you can discard it.
7. Fill a pot with salted water for cooking the pasta. Bring it to a boil. Then, cook your pasta according to package instructions. While you are preparing the sauce, get the pasta water boiling. Fill a large pot with water – enough to generously cover the pasta. Add 1-2 tablespoons of salt to the water. Bring the water to a rolling boil over high heat. Once boiling, add the gluten-free rigatoni pasta and cook according to the package directions for al dente. Gluten-free pasta can sometimes be a bit more delicate than traditional pasta, so be sure to follow the cooking time closely to avoid overcooking. Al dente pasta should be firm to the bite, not mushy.
8. Pour the pumpkin puree into a frying pan on medium heat. Season with paprika and cook for 5 minutes or until thick. Pour the blended pumpkin puree into the same frying pan you used to fry the sage leaves (no need to wash it). Place the pan over medium heat and stir in the smoked paprika. Cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Cooking the sauce at this stage helps to deepen the flavors and reduce any excess liquid, resulting in a richer and more concentrated sauce. If the sauce becomes too thick, you can thin it out with a splash of pasta water or vegetable broth.
9. Transfer the cooked pasta to the frying pan. Toss until evenly mixed. Once the pasta is cooked al dente, drain it well, reserving about 1 cup of pasta water. Immediately transfer the drained pasta to the frying pan with the pumpkin sauce. Toss the pasta and sauce together using tongs or a large spoon until the pasta is evenly coated with the creamy pumpkin sauce. If the sauce is too thick or the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Pasta water is starchy and helps to emulsify the sauce, creating a silky smooth coating on the pasta.
10. Serve with vegan parmesan cheese, walnuts, and sage leaves. Serve the pumpkin and sage pasta immediately while it is hot and creamy. Portion the pasta into bowls and garnish generously with vegan parmesan cheese, toasted walnuts, and the crispy fried sage leaves. The vegan parmesan adds a savory, cheesy element, the walnuts provide a delightful crunch, and the fried sage leaves offer a burst of aromatic flavor and visual appeal. For an extra touch, you can drizzle a little extra olive oil over the pasta before serving. Enjoy your delicious and comforting pumpkin and sage pasta!

Nutrition Facts

(Per Serving, approximate values)

• Servings: 4
• Calories per serving: Approximately 650-750 calories (This is an estimate and can vary based on specific ingredients and portion sizes. Using full-fat coconut milk and walnuts will increase calorie count, while using light coconut milk and omitting walnuts will reduce it.)

Detailed Breakdown (Approximate):

• Calories: 650-750 kcal
• Protein: 15-20g
• Fat: 30-40g (primarily from coconut milk, olive oil, and walnuts)
• Saturated Fat: 15-25g (depending on coconut milk fat content)
• Cholesterol: 0mg
• Sodium: 800-1000mg (can vary depending on salt added and vegan parmesan)
• Carbohydrates: 80-90g (primarily from pasta and pumpkin)
• Fiber: 10-15g (from pumpkin and gluten-free pasta)
• Sugar: 15-20g (natural sugars from pumpkin and coconut milk)

Important Notes:

• These values are estimates and can fluctuate based on the specific brands and types of ingredients used.
• Gluten-free pasta may have slightly different nutritional profiles compared to traditional pasta.
• Vegan parmesan cheese nutritional content varies significantly between brands.
• Adding walnuts will increase the fat and calorie content but also adds healthy fats and nutrients.
• This recipe is a good source of fiber, vitamin A (from pumpkin), and healthy fats.
• For more precise nutritional information, use a nutrition calculator app and input the exact brands and quantities of ingredients you use.
• Consider adjusting portion sizes to manage calorie intake.

Preparation Time

• Prep Time: 10 minutes (This includes gathering ingredients, chopping pumpkin, and measuring spices)
• Cook Time: 20 minutes (This includes boiling pumpkin, cooking pasta, making sauce, and frying sage)
• Total Time: 30 minutes (From start to finish, ready to serve)

This recipe is designed for efficiency, making it perfect for a weeknight meal. The prep time is minimal, especially if using canned pumpkin puree. The cook time is also relatively short, ensuring you can have a delicious and comforting meal on the table in just half an hour. The active cooking time mainly involves boiling the pumpkin and pasta, and simmering the sauce, making it a hands-on yet quick process.

How to Serve Pumpkin and Sage Pasta

This versatile pumpkin and sage pasta can be served in various ways to suit different occasions and preferences. Here are some delightful serving suggestions:

• As a Main Course:
  • Classic Serving: Serve generous portions of the pasta in bowls as a satisfying and comforting main course. Garnish each bowl with vegan parmesan cheese, toasted walnuts, and crispy fried sage leaves.
  • Elegant Plating: For a more refined presentation, plate the pasta in shallow bowls or on plates. Arrange the pasta artfully and garnish with a sprinkle of vegan parmesan, a scattering of walnuts, and a few strategically placed crispy sage leaves. Drizzle a touch of extra virgin olive oil around the plate for visual appeal.
• As a Side Dish:
  • Smaller Portions: Serve smaller portions of the pasta as a flavorful side dish alongside roasted vegetables, grilled chicken, or fish. It pairs particularly well with roasted Brussels sprouts, butternut squash, or chicken breast.
  • Thanksgiving or Fall Feast Side: Pumpkin and sage pasta makes an excellent vegetarian side dish for Thanksgiving or other fall holiday feasts. Its autumnal flavors complement traditional holiday dishes beautifully.
• Toppings and Garnishes (Beyond the Basics):
  • Roasted Vegetables: Add roasted vegetables like butternut squash, Brussels sprouts, or broccoli florets to the pasta for added texture, flavor, and nutritional value. Toss them with the pasta or serve them on top.
  • Protein Boost: For a heartier meal, incorporate protein sources. Grilled chicken, sautéed shrimp, crispy chickpeas, or white beans can be added to the pasta.
  • Fresh Herbs: Besides sage, consider adding other fresh herbs like chopped parsley, thyme, or rosemary for a fresh and aromatic touch. Sprinkle them over the pasta just before serving.
  • Cheese Variations: Experiment with different types of vegan or dairy cheese. A sprinkle of vegan ricotta, a dollop of cashew cream, or crumbled feta cheese can add interesting flavor and texture.
  • Spice Enhancement: For those who like a bit of heat, add a pinch of red pepper flakes to the sauce or garnish with a drizzle of chili oil.
  • Citrus Zest: A grating of lemon or orange zest over the finished pasta can brighten the flavors and add a zesty note.
• Serving Temperature:
  • Best Served Hot: Pumpkin and sage pasta is best enjoyed immediately after cooking while it’s hot and creamy.
  • Reheating: Leftovers can be reheated gently on the stovetop or in the microwave. Add a splash of water or broth when reheating to prevent it from drying out.
• Pairing Suggestions:
  • Salads: Serve with a light and refreshing salad to balance the richness of the pasta. A simple arugula salad with lemon vinaigrette or a fall-inspired salad with apples and cranberries would be excellent choices.
  • Bread: Crusty bread, garlic bread, or focaccia are perfect accompaniments for soaking up the delicious pumpkin sauce.
  • Wine: Pair with a medium-bodied white wine like Pinot Grigio or Sauvignon Blanc, or a light-bodied red wine like Pinot Noir or Beaujolais.

Additional Tips for Perfect Pumpkin and Sage Pasta

To ensure your pumpkin and sage pasta is a resounding success, here are five helpful tips to elevate your cooking experience and final dish:

1. Roast the Pumpkin for Deeper Flavor: While boiling pumpkin is quick and convenient, roasting it brings out a more intense and caramelized sweetness. To roast, preheat your oven to 400°F (200°C). Toss the pumpkin cubes with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned. Roasted pumpkin will impart a richer, nuttier flavor to the sauce.
2. Infuse the Oil with Sage Flavor: Don’t discard the sage-infused olive oil leftover from frying the sage leaves! This fragrant oil is a flavor booster. Use this sage-infused oil to sauté the garlic before adding the pumpkin puree to the pan. This will infuse the entire sauce with a deeper sage aroma and flavor. Alternatively, you can drizzle a little of this oil over the finished pasta for an extra layer of sage essence.
3. Reserve Pasta Water – Your Secret to Creamy Sauce: Always remember to reserve pasta water before draining the pasta. This starchy water is liquid gold when it comes to creating a perfectly emulsified and creamy pasta sauce. Adding pasta water to the pumpkin sauce helps to bind the sauce to the pasta, creating a silky smooth coating and preventing the sauce from becoming too thick or dry. Add pasta water gradually, one tablespoon at a time, until you achieve your desired sauce consistency.
4. Adjust Seasoning to Taste: Seasoning is crucial for bringing out the best flavors in any dish. Taste the pumpkin sauce after blending and before tossing it with the pasta. Adjust salt, pepper, and smoked paprika to your preference. Remember that flavors can mellow out when combined with pasta, so it’s better to slightly over-season the sauce initially. You can always add a final sprinkle of salt and pepper to the finished dish if needed.
5. Make it Ahead for Convenience: The pumpkin sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great time-saving tip for busy weeknights or when preparing for a gathering. When ready to serve, simply cook the pasta, reheat the sauce, and toss them together. Fried sage leaves are best prepared fresh just before serving to maintain their crispiness, but you can also fry them a few hours ahead and store them in an airtight container at room temperature.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about pumpkin and sage pasta to address common queries and ensure a smooth cooking experience:

Q1: Can I use canned pumpkin puree instead of fresh pumpkin?
A: Yes, absolutely! Canned pumpkin puree is a convenient and perfectly acceptable substitute for fresh pumpkin. Ensure you use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. For this recipe, approximately 3 cups of canned pumpkin puree will replace 3 lbs of fresh pumpkin. Using canned pumpkin will significantly reduce the prep time.

Q2: Can I use regular pasta instead of gluten-free pasta?
A: Yes, you can definitely use regular pasta if gluten is not a concern. Traditional semolina rigatoni or any other pasta shape you prefer, such as penne, shells, or fusilli, will work well. Cook the pasta according to package directions for al dente.

Q3: Can I make this recipe vegan if I am not already?
A: Yes, this recipe is inherently vegan as written! It uses coconut milk instead of dairy cream and vegan parmesan cheese. To keep it vegan, ensure you use vegan parmesan cheese and coconut milk as specified in the ingredients list. If you are not vegan but prefer a non-dairy option, this recipe is already perfectly suited.

Q4: How long does pumpkin and sage pasta last in the refrigerator?
A: Leftover pumpkin and sage pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken upon refrigeration. When reheating, add a splash of water, vegetable broth, or milk to loosen the sauce and restore its creamy consistency. Reheat gently on the stovetop or in the microwave until heated through.

Q5: Can I add protein to this pasta dish to make it a more complete meal?
A: Yes, adding protein is a great way to make pumpkin and sage pasta a more substantial and balanced meal. Excellent protein additions include:
* Crispy Chickpeas: Roasted or air-fried chickpeas add a plant-based protein boost and a pleasant crunch.
* White Beans: Cannellini or great northern beans can be stirred into the sauce for a creamy and protein-rich addition.
* Grilled Chicken or Shrimp: For non-vegan options, grilled chicken breast or sautéed shrimp pair beautifully with the pumpkin and sage flavors.
* Sautéed Tofu or Tempeh: Cubed and sautéed tofu or tempeh are excellent vegan protein choices that absorb the flavors of the sauce well. Add your chosen protein during the last few minutes of cooking the sauce or serve it on top of the pasta.

Pumpkin and Sage Pasta Recipe

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• Author: Dianna

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Ingredients

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• 1 lb Gluten-Free Rigatoni Pasta: The foundation of our dish, rigatoni pasta, provides a robust and satisfying bite. Its ridged texture and wide tubes are ideal for capturing the creamy pumpkin sauce, ensuring each mouthful is bursting with flavor. Choosing gluten-free pasta opens up this recipe to a wider audience, catering to those with dietary restrictions or preferences. Rice-based or corn-based gluten-free rigatoni works exceptionally well, maintaining a pleasant al dente texture when cooked correctly. If gluten is not a concern, traditional semolina rigatoni is an equally excellent choice. Consider exploring other pasta shapes as well. Penne, shells, or even fusilli could be delightful alternatives, each offering a slightly different textural experience with the sauce. The key is to choose a pasta shape that can hold onto the creamy pumpkin sauce effectively.
• 3 lbs Pumpkin: The star of our show, pumpkin, brings a natural sweetness, vibrant color, and creamy texture to the sauce. Fresh pumpkin is highly recommended for the most authentic and flavorful result. When selecting your pumpkin, look for smaller, denser varieties like sugar pumpkins or pie pumpkins. These are specifically bred for cooking and offer a sweeter, less stringy flesh compared to larger carving pumpkins. The weight of 3 lbs refers to the whole pumpkin, and after peeling and deseeding, you will have the perfect amount for this recipe. Don’t be intimidated by working with fresh pumpkin! While it requires a little more preparation than canned, the depth of flavor is unparalleled. If fresh pumpkin is unavailable or time is short, you can substitute with canned pumpkin puree. Ensure you are using 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices that are not suitable for this recipe. For canned pumpkin, approximately 3 cups will equate to 3 lbs of fresh pumpkin.
• 14 oz Coconut Milk: Coconut milk is the secret to achieving a luscious, creamy sauce without relying on heavy cream. It lends a subtle sweetness and richness that beautifully complements the pumpkin and sage. Full-fat coconut milk is preferred for its richer flavor and thicker consistency, contributing to a more luxurious sauce. However, if you prefer a lighter option, you can use light coconut milk. Keep in mind that light coconut milk will result in a slightly thinner sauce. For those who are not vegan or prefer a different flavor profile, heavy cream or half-and-half can be substituted for coconut milk. Dairy alternatives like oat cream or cashew cream are also excellent vegan options, each adding its own unique nuance to the sauce.
• 2 tbsp Olive Oil: Olive oil is the workhorse of this recipe, used both for sautéing the garlic and frying the sage leaves. Extra virgin olive oil is recommended for its superior flavor and aroma. Its fruity notes enhance the overall taste of the dish. If you don’t have olive oil on hand, other neutral-flavored oils like avocado oil or grapeseed oil can be used as substitutes.
• 3 Cloves Garlic: Garlic provides a pungent and aromatic base note that balances the sweetness of the pumpkin and adds depth to the sauce. Fresh garlic cloves are essential for the best flavor. Three cloves offer a moderate garlic flavor; adjust the quantity to your preference. If you are a garlic lover, feel free to add an extra clove or two. For a milder garlic flavor, you can roast the garlic cloves before blending them into the sauce. In a pinch, garlic powder can be used, but fresh garlic is highly recommended for its superior taste.
• 1/2 tsp Black Pepper: Black pepper adds a subtle spice and enhances the savory notes of the dish. Freshly ground black pepper is always preferred for its brighter and more pronounced flavor compared to pre-ground pepper. Adjust the amount of black pepper to your taste. A pinch of white pepper can also be used for a milder peppery note.
• 1 1/2 tsp Salt: Salt is crucial for seasoning and bringing out the flavors of all the ingredients. Sea salt or kosher salt are excellent choices. Start with the recommended amount and adjust to taste as needed, especially after blending the sauce and tossing it with the pasta. Remember that salting the pasta water generously is also important for flavorful pasta.
• 6 Sage Leaves: Fresh sage leaves are indispensable for their distinctive earthy and slightly peppery aroma that defines this dish. Sage and pumpkin are a classic flavor pairing, and frying the sage leaves intensifies their flavor and creates a delightful crispy texture for garnish. Look for fresh, vibrant green sage leaves. If fresh sage is unavailable, dried sage can be used as a substitute. However, the flavor of fresh sage is far superior. If using dried sage, use about 1 teaspoon and add it to the pumpkin puree during blending.
• 3/4 tsp Smoked Paprika: Smoked paprika introduces a subtle smoky depth and warmth to the sauce, adding another layer of complexity to the flavor profile. It complements the sweetness of the pumpkin and the earthiness of the sage beautifully. If you don’t have smoked paprika, regular paprika can be used, but the smoky note will be missing. For an extra kick, a pinch of chili flakes can be added along with the smoked paprika.
• 4 tbsp Vegan Parmesan Cheese: Vegan parmesan cheese adds a salty, cheesy, and umami element to the dish, enhancing its overall richness and flavor. There are many excellent vegan parmesan cheese brands available, typically made from nuts, seeds, or nutritional yeast. You can also make your own vegan parmesan at home using nutritional yeast, cashews, and salt. If you are not vegan, traditional parmesan cheese can be used as a substitute. Pecorino Romano or Grana Padano are also flavorful alternatives.
• Walnuts, Optional: Walnuts provide a delightful crunch and nutty flavor that complements the creamy pasta and sage. Toasted walnuts are particularly delicious, enhancing their flavor and texture. You can toast walnuts in a dry pan over medium heat or in the oven. Other nuts like pecans or hazelnuts can also be used as alternatives. For a nut-free option, toasted pumpkin seeds or sunflower seeds can provide a similar crunchy element.
• Extra Salt for the Pasta Water: Salting the pasta water is a fundamental step in pasta cooking. It seasons the pasta from the inside out, enhancing its flavor and ensuring it’s not bland. Use about 1-2 tablespoons of salt for a large pot of pasta water. The water should taste noticeably salty, like seawater.

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Instructions

1. Gather and measure the ingredients for your pumpkin sage pasta. The first step to any successful recipe is mise en place, which is French for “everything in its place.” Before you begin cooking, take a moment to gather all the ingredients listed in the recipe. Measure out the spices, chop the garlic, prepare the sage leaves, and ensure you have all the necessary components readily available. This will streamline the cooking process and prevent any last-minute scrambles for ingredients. Having everything prepped and measured not only saves time but also allows you to focus on each step of the cooking process without distraction.
2. Slice up your pumpkin into cubes. Preparing fresh pumpkin is the most labor-intensive step, but it is essential for achieving the best flavor. Start by washing the pumpkin thoroughly. Using a sturdy chef’s knife, carefully cut the pumpkin in half, starting from the stem end down to the bottom. Scoop out the seeds and stringy pulp using a spoon. You can save the pumpkin seeds to roast later for a healthy snack. Once the pumpkin is cleaned, cut each half into wedges, and then peel off the skin using a paring knife or vegetable peeler. Finally, cut the peeled pumpkin flesh into approximately 1-inch cubes. Uniformly sized cubes will ensure even cooking. If using canned pumpkin puree, you can skip this step entirely.
3. Bring your cubed pumpkin to a boil for 15 minutes or until soft. Remove the pumpkin skin. Place the cubed pumpkin in a large pot and cover it with water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the pumpkin is fork-tender. You should be able to easily pierce a pumpkin cube with a fork. Boiling is a quick and efficient method for cooking pumpkin. Once the pumpkin is cooked, drain the water and let the pumpkin cool slightly. If you haven’t peeled the pumpkin before boiling, you can remove the skin now – it should come off easily after cooking. However, peeling before boiling is generally easier.
4. Place the cooked pumpkin in a blender. Add the coconut milk, olive oil, garlic cloves, and seasonings. Blend until smooth and creamy. Transfer the cooked pumpkin cubes to a high-speed blender. Add the coconut milk, olive oil, garlic cloves, black pepper, and salt. Blend on high speed until the mixture is completely smooth and creamy. This process should take about 1-2 minutes, depending on the power of your blender. Ensure there are no lumps and the sauce is velvety smooth. Taste the sauce and adjust seasoning as needed. You may want to add a little more salt or pepper to taste. If you prefer a thinner sauce, you can add a splash of water or vegetable broth while blending.
5. Heat a frying pan over medium heat. Select a large frying pan or skillet that is large enough to accommodate the pasta and sauce later. Place the pan over medium heat and let it heat up for a minute or two. You want the pan to be hot enough to quickly fry the sage leaves without burning them.
6. Add some olive oil to the pan and fry the sage leaves until they’re dark and hard. Then, transfer them onto a paper towel and allow them to dry. Pour about 1-2 tablespoons of olive oil into the hot frying pan. Once the oil is shimmering, carefully add the fresh sage leaves in a single layer. Fry the sage leaves for about 15-30 seconds per side, or until they become dark green, almost crispy, and slightly hardened. Be careful not to burn them; they should be fragrant and crispy, not bitter. Use tongs to quickly remove the fried sage leaves from the pan and place them on a paper towel-lined plate. The paper towel will absorb any excess oil and help the sage leaves crisp up further. Set aside the fried sage leaves for garnish. The fragrant sage-infused oil remaining in the pan can be used to enhance the pasta later, or you can discard it.
7. Fill a pot with salted water for cooking the pasta. Bring it to a boil. Then, cook your pasta according to package instructions. While you are preparing the sauce, get the pasta water boiling. Fill a large pot with water – enough to generously cover the pasta. Add 1-2 tablespoons of salt to the water. Bring the water to a rolling boil over high heat. Once boiling, add the gluten-free rigatoni pasta and cook according to the package directions for al dente. Gluten-free pasta can sometimes be a bit more delicate than traditional pasta, so be sure to follow the cooking time closely to avoid overcooking. Al dente pasta should be firm to the bite, not mushy.
8. Pour the pumpkin puree into a frying pan on medium heat. Season with paprika and cook for 5 minutes or until thick. Pour the blended pumpkin puree into the same frying pan you used to fry the sage leaves (no need to wash it). Place the pan over medium heat and stir in the smoked paprika. Cook the sauce for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Cooking the sauce at this stage helps to deepen the flavors and reduce any excess liquid, resulting in a richer and more concentrated sauce. If the sauce becomes too thick, you can thin it out with a splash of pasta water or vegetable broth.
9. Transfer the cooked pasta to the frying pan. Toss until evenly mixed. Once the pasta is cooked al dente, drain it well, reserving about 1 cup of pasta water. Immediately transfer the drained pasta to the frying pan with the pumpkin sauce. Toss the pasta and sauce together using tongs or a large spoon until the pasta is evenly coated with the creamy pumpkin sauce. If the sauce is too thick or the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Pasta water is starchy and helps to emulsify the sauce, creating a silky smooth coating on the pasta.
10. Serve with vegan parmesan cheese, walnuts, and sage leaves. Serve the pumpkin and sage pasta immediately while it is hot and creamy. Portion the pasta into bowls and garnish generously with vegan parmesan cheese, toasted walnuts, and the crispy fried sage leaves. The vegan parmesan adds a savory, cheesy element, the walnuts provide a delightful crunch, and the fried sage leaves offer a burst of aromatic flavor and visual appeal. For an extra touch, you can drizzle a little extra olive oil over the pasta before serving. Enjoy your delicious and comforting pumpkin and sage pasta!

Nutrition

• Serving Size: One Normal Portion
• Calories: 650-750 kcal
• Sugar: 15-20g
• Sodium: 800-1000mg
• Fat: 30-40g
• Saturated Fat: 15-25g
• Carbohydrates: 80-90g
• Fiber: 10-15g
• Protein: 15-20g
• Cholesterol: 0mg