Name: Pumpkin and Sage Pasta Recipe
Ingredients: 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.

Ingredients

Scale

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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