Pumpkin & Sage Pasta

Print

Pumpkin & Sage Pasta

Ingredients

  • 3 CUPS BUTTERNUT PUMPKIN DICED
  • 1 BROWN ONION DICED
  • 1 TBSP MINCED GARLIC
  • 1 TBSP SAGE DRIED
  • 1/4 TSP CINNAMON
  • 1/4 TSP NUTMEG
  • 1 TSP SALT
  • 1 TSP PEPPER
  • 1 CAN COCONUT CREAM
  • 1/4 CUP NUTRITIONAL YEAST
  • 450 G RIGATONI PASTA
  • OLIVE OIL

Instructions

PUMPKIN PUREE

  1. PREHEAT OVEN TO 200 DEGREES CELSIUS AND LINE A BAKING TRAY WITH PARCHMENT PAPER.

  2. DICE THE BUTTERNUT PUMPKIN AND PLACE THE PUMPKIN ON TO THE LINED BAKING TRAY, DRIZZLE WITH OLIVE OIL AND BAKE IN THE OVEN FOR 30-40 MINUTES.

  3. REMOVE THE PUMPKIN FROM THE OVEN AND LET COOL FOR 5-10 MINUTES.

  4. ADD THE PUMPKIN TO A LARGE PLASTIC BOWL AND BY USING A POTATO MASHER AND A STICK BLENDER, MASH AND BLEND THE PUMPKIN UNTIL IT IS PURÉED. SET ASIDE.

PASTA

  1. BRING A LARGE POT OF SALTED WATER TO THE BOIL AND COOK THE RIGATONI PASTA ACCORDING TO THE PACKET INSTRUCTIONS.

  2. WHILE THE PASTA IS COOKING PREPARE THE SAUCE.

PASTA SAUCE

  1. IN A SAUCEPAN OVER MEDIUM-HIGH HEAT, ADD SOME OLIVE OIL AND COOK THE ONION AND GARLIC UNTIL THE ONION IS TRANSLUCENT.

  2. ADD THE HERBS, SPICES, SALT AND PEPPER (NOT THE NUTRITIONAL YEAST) AND CONTINUE TO COOK FOR 1 MINUTE.

  3. ADD THE COCONUT CREAM AND WHISK UNTIL EVERYTHING IS COMBINED. 

  4. ADD THE PUMPKIN PURÉE AND WHISK UNTIL EVERYTHING IS COMBINED.

  5. ADD THE NUTRITIONAL YEAST AND WHISK UNTIL EVERYTHING IS COMBINED.

  6. COMBINE THE SAUCE WITH THE COOKED PASTA AND SERVE WHILST HOT. 


    OPTIONAL: SERVE WITH CHOPPED FRESH CHIVES SPRINKLED ON TOP

Follow:
Share: