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Creamy Pumpkin Sage Pasta (vegan, gluten free)

Justine Colbert
Creamy vegan pumpkin rigatoni pasta, made with all whole food plant based ingredients, gluten free pasta and topped with crispy sage.
5 from 1 vote
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Cook Time 30 minutes
Servings 2 people

Ingredients
  

  • 12-14 sage leaves
  • 1 1/2 tbsp avocado oil
  • 1 1/3 cup pumpkin puree
  • 1 cup full fat coconut milk
  • 1 1/2 tbsp cashew butter
  • 1 tbsp coconut aminos
  • 2 tbsp lemon juice
  • 2 tsp stoneground mustard
  • 1 tsp each garlic powder, onion powder and paprika
  • 1/8 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp chili flakes optional
  • 1/4 cup reserved pasta water
  • 8 oz pasta, I used rigatoni cooked according to package instructions

Instructions
 

  • Bring a pot of salted water to a boil and cook 8 oz. according to package instructions.
  • Heat a sauté pan on medium heat and add in avocado oil and sage leaves.
  • Sauté for about 5 minutes or until crispy.
  • Remove the sage leaves and set aside, leaving the remaining oil in the pan.
  • Add pumpkin purée and coconut milk to the pan and mix until well combined.
  • Cook for about 3 minutes.
  • Then add in all the remaining ingredients (except for the sage) and stir until well combined. Bring to a low simmer for about 15-20 minutes, stirring as you go.
  • Thinly slice or mince half of the sage leaves and mix into sauce.
  • Add in the cooked pasta and coat in sauce.
  • Top with the rest of the crispy sage. Enjoy!