Friday night I wanted to make some comfort food. It’s easy to just order food in (as my boyfriend and I often do on Friday nights) but I thought why spend money? I can make something just as comforting at home.
Enter Pumpkin Pasta. This recipe tastes decadent and creamy, thanks to the pumpkin, but it’s actually quite healthy. The only other ingredients in the sauce are sage, red pepper flakes, salt, onion, garlic, vegetable broth, and nutritional yeast (which I chose as a substitue for the cheese)! Not too bad, right?
First, set a pot of water on the stove over high heat and bring to a boil for your pasta. Add some salt to prevent the pasta from sticking.
Next, chop up your onions and garlic. Since I knew I had to use the food processor later, I took advantage of it and threw my onions and garlic in to chop up. (It saves a lot of time!) Then wash and chop up some sage leaves. (Leave some other ones whole).
Heat some olive oil in a pan over medium heat and add the onions and garlic.
Cook for about 5 minutes and then add the chopped up sage leaves.
Cook for another few minutes and then transfer the mixture to the food processor. Place the pan back on the heat with some oil and fry the whole sage leaves for a couple minutes, then remove and let cool on a paper towel. Turn off the heat.
Add a can of pumpkin to the onion, garlic, and sage mixture.
Process on high for about 5 minutes, until the sauce becomes quite smooth.
At this point, the water for the pasta should be boiling. Add the pasta and cook based on box directions, about 11-13 minutes in my case.
Transfer the sauce back to the pan and turn the heat back on. Add some sea salt, red pepper flakes, vegetable broth, and lemon. Stir together and cook for a minute or so.
Add the nutritional yeast (or romano/parmesan cheese if you want) and stir. Simmer for 5-10 minutes to let flavors meld together.
Drain the pasta and add it to the sauce. Toss to coat and top with red pepper flakes and whole sage leaves.
Enjoy your creamy indulgent-tasting pasta!
Here is the recipe, adapted from Lake Shore Lady:
- 1 onion
- 2 cloves garlic
- about 20 sage leaves
- 1 can pumpkin
- 1 cup vegetable broth
- sea salt to taste
- 1 tsp red pepper flakes + more to taste
- juice of 1 lemon
- 1/4 cup nutritional yeast or romana cheese
- 1 pound orecchiette
1. Place a pot of water on the stove over high heat and bring to a boil for the pasta.
2. Chop up the onion and garlic cloves as well as half of the sage leaves.
3. Heat some olive oil in a pan and add the onion and garlic. Cook for a few minutes and then add the sage leaves. Cook until onions are tender.
4. Transfer the onion, garlic, and sage mixture to a food processor and add a can of pumpkin. Process on high for about 5 minutes, until smooth.
5. Add the remaining whole sage leaves to the pan with a little oil and fry for a few minutes. Remove and let cool on a paper towel. Turn off the heat.
6. Once the pot of water is boiling, add the pasta and cook according to box directions.
7. Transfer the pumpkin sauce back to the pan and turn the heat back on. Add sea salt, red pepper flakes, vegetable broth, and lemon juice. Cook for a minute or so.
8. Add the nutritional yeast (or cheese) and simmer the sauce for 5-10 minutes to let flavors meld together.
9. Drain the pasta and add to the pumpkin sauce. Toss to coat.
10. Top pasta with whole sage leaves and more red pepper flakes and serve.
Hope you all had a good weekend! I will be going out to dinner tonight so I may not have a recipe to share with you tomorrow morning, but check back just in case!