Ingredients
Pumpkin Sauce
- 800g hokkaido pumpkin
- 1/2 teaspoon salt
- 1 large yellow onion
- 2 garlic cloves
- 1/2 tablespoon olive oil
- 150g vegan cream cheese
- 2 tablespoons nutritional yeast
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/2 teaspoon onion powder
- salt and pepper to taste
- pasta of choice
Sage & Walnut Topping
- 1 tablespoon vegan butter
- 20–25 sage leaves (depending on their size)
- 1 handful walnuts, quartered
- a pinch of salt
Instructions
Pumpkin Sauce
- Wash and halve the pumpkin. Scrape out the seeds and string and cut into cubes.*
- Fill enough water in a large pot so it covers the bottom and add the pumpkin cubes along with the salt. Bring to a boil, reduce to a simmer and cook for about 15 minutes, until the pumpkin is soft.
- In the meantime, chop the onion and garlic into small pieces and sauté with 1/2 tablespoon of olive oil until they are golden brown. (Add a bit of water if they start to stick to the pan.)
- Cook the pasta according to package instructions. Add the cooked pumpkin, cream cheese, nutritional yeast, nutmeg, cinnamon and onion powder to a blender and blend until smooth (or use an immersion blender). Season with salt and pepper.
Sage & Walnut Topping
- Melt the butter in a medium pan, add the nuts and sage and cook until the sage is crispy.
- Season with a pinch of salt. Spoon it on top of the pumpkin pasta, right before serving.
Notes
*Hokkaido pumpkin does not need to be peeled.
Keywords: vegan pumpkin pasta, creamy pumpkin sauce, pumpkin, pasta