Pumpkin Sage Pasta

Let’s face it. You’re sick of cooking. I’m sick of cooking. If I can’t dump it in a pot and walk away I can’t deal with it anymore. And all of that means that your friend who recently lost someone they love is probably suuuuper sick of cooking. And that, is why I love this recipe. It’s an easy one pot recipe and utilizes stuff you probably already have in your pantry which is great if you are in a hurry to toss a meal together, grab a bottle of wine and race over to a friend in need. Psssst if you want to just make this for yourself that’s ok, you need love too!

This recipe is is from Yup… It’s Vegan and while I like to tweak things to make them my own, this one was pretty good as is, you’ll see that where applicable I’ve added some of my own notes.

Ingredients

• 1 tbsp olive oil

• 4 cloves garlic minced

• 1 medium yellow onion (but to be honest just use whatever you have) I’ve also been using this dehydrated onion in a pinch.

• 3 tbsp chopped fresh sage

• 1/8 tsp ground black pepper

• 1/4 tsp red pepper flakes

• 1 (14 oz) can of tomatoes (seriously whatever you have dump it in. We aren’t Julia Child it’ll be ok)

• 1/2 cup dry white wine (white wine vinegar is fine if you’re not willing to share your drugs with your pasta. I don’t blame you)

• 1 and 1/4 cups vegetable broth

  • I started using veggie broth powder mixed with the same ratio of water.

• 1 and 1/2 cups plain, unsweetened non-dairy milk

  • I used my own homemade soy milk but you do NOT need to be that extra. I’d punch old me for even making that right now-that’s how tired I am-if I could. Just use whatever you have

• 3/4 cup unsweetened pumpkin puree

• 1 tsp salt plus more to taste (reduce if using a salty broth)

• 8 oz. dry pasta

  • I have a yummy veggie pasta that I use which makes this meal absurdly healthy but also somehow still really good

• Dash black truffle salt (optional but really lifts the complexity)

Directions

1. Heat the olive oil in a large skillet over medium heat. (The wider the skillet, the better). 

2. Add onion and cook for about 2-3 minutes

3. Add the garlic and cook for another 2-3 minutes stirring occasionally or until the garlic is soft and the onion is translucent.

4. Add the chopped sage, black pepper, and red pepper flakes to the pan, and cook for 1 minute more, until fragrant.

5. Add the can of tomatoes and stir well, and cook for another 3-4 minutes or until the tomatoes are starting to break down a little bit.

6. Stir in the white wine and cook for 2 minutes.

7. Add the vegetable broth, nondairy milk, pumpkin puree, and salt, and stir.

8. Add the dry pasta and stir it around to submerge it under the liquid.

9. Bring the mixture to a boil, then reduce to a simmer.

10. Stir occasionally, gently separating any pasta that starts to stick together.

11. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. I

12. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.

13. I added some nutritional yeast and black truffle salt at the end but this isn’t going to make or break the dish. It will still be pretty yummy even without it.

14. Let cool completely before you pack up whatever you don’t inhale and eat within the next couple days.