Ingredients
- Whole grain or gluten-free pasta
- Fresh or canned pure pumpkin
- Freshly minced garlic
- Sautéed mushrooms (shiitake or cremini)
- Spinach or kale
- Fresh sage
- Fresh thyme
- Nutmeg
- Coconut cream or cashew cream
- Nutritional yeast
Instructions
- In a large pot, boil salted water, add your pasta, and cook according to package instructions until al dente.
- In a skillet, heat olive oil over medium heat, then add minced garlic and sauté until fragrant. Toss in sliced mushrooms and cook until golden brown.
- Add pumpkin purée to the skillet, mixing with garlic and mushrooms. Pour in plant-based cream and stir until combined. Season with salt, pepper, and nutmeg.
- Drain the pasta and add it to the sauce, tossing to coat. Add reserved pasta water to adjust the sauce consistency if needed.
- Fold in fresh herbs and sprinkle nutritional yeast. Serve topped with additional herbs and olive oil, or toasted pumpkin seeds.
Notes
For variations, substitute mushrooms with zucchini or roasted red peppers as per your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegan