Happy Friday! Today I have Amanda here from The Sunny Vegan sharing a tasty recipe. What I love about her pumpkin sage pasta is that it’s just like a pumpkin ravioli but made so much easier and much healthier than anything that you could get from the store or restaurant because it’s made fresh.
I first met Amanda through an incredible Facebook group that we belong to and from there started slowly stalking her blog because I love food and she takes some awesome food pics!
Amanda shares all sorts of delicious vegan recipes on her blog and you’ll love them… I know that I do. She is also a Certified Yoga Teacher and is pursuing Certification as a Fitness Nutritional Specialist and Holistic Life Coach. All that in addition to raising two beautiful little girls, Weimaraner and a cat.
After you read her blog check her out on Facebook, Twitter, and of course Pinterest too!
Think pumpkin is only for pie? Well think again!
Savory pumpkin recipes are a fun way to keep the flavors of autumn around throughout the holiday season. Pumpkin is low calorie and full of Vitamin A, C and K as well as iron, potassium and magnesium so adding more to your diet is certainly a good thing.
I ususally use whole wheat pasta but my daughter picked out the orecchiette because it reminded her of little pumpkins. It really held the sauce well which made me happy.
Fresh sage is so beautiful and flavorful, combining it with the slightly sweet pumpkin makes for a gorgeous, earthy and tasty sauce. So shake up your regular pasta routine and try this pumpkin and sage sauce. One of the best things I have ever made! ( and my daughter agreed )
Ingredients: 4-6 servings
1 pound pasta
1 Tablespoon olive oil
1 small yellow onion – diced
3 cloves garlic – diced
1 15 ounce can organic pumpkin puree
2 cups plain almond milk
2 Tablespoons nutritional yeast * optional
2 Tablespoons chopped fresh sage, plus more for garnish
salt and pepper
pasta – prepare as directed on package.
sauce – heat olive oil over medium-low heat, add onions and cook until translucent or approximately 5 minutes. add garlic and heat another 2 minutes. stir in pumpkin, almond milk, sage and nutritional yeast, salt and pepper to taste. heat over low heat for 5 minutes. serve over prepared pasta and garnish with additional fresh sage.