Vegan Pumpkin Pasta

Preparation

• 1

  Dice the onion. Peel the pumpkin if desired, and cut into cubes. If using a red kuri, you don’t need to peel it; buttnernuts do need to be peeled.

• 2

  Put the olive oil in a pan over medium heat. Saute the onion for 3 miuntes.

• 3

  Add the pumpkin to the pan. Saute briefly, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer immediately. Simmer for about 10 minutes, until the pumpkin pieces have cooked through.

• 4

  Puree with a hand blender. Add more vegetable broth if needed to ensure your sauce is creamy. Season with salt and pepper to taste. Add a pinch of nutmeg to deepen the flavor!

• 5

  Meanwhile, bring a pot of water to the boil. As soon as it’s boiling, salt generously and add the Protein Pasta. Cook for 7 minutes.

• 6

  Heat the remaining olive oil in a pan. When the oil is shimmering, carefully add the sage leaves one by one. Briefly saute until they are crispy, then remove to paper towels to drain.

• 7

  Drain the pasta. Pour into the pan with the pumpkin sauce. Mix the pumpkin pasta together, and add more broth to thin the texture if needed.

• 8

  Serve the pumpkin pasta and garnish with the sage leaves.

• 1

  Enjoy!