Vegan Pumpkin Sage Cream Sauce
This Vegan Pumpkin Sage Cream Sauce is rich, creamy, and full of the cozy flavors of pumpkin and sage, making it the perfect topping for your favorite pasta.
Ingredients
For the Pasta:
- 1 package 16 oz store-bought pasta (or homemade if you prefer)
For the Pumpkin Sage Cream Sauce:
- 1 cup pumpkin puree
- ½ cup coconut cream (the thick part from a can of coconut milk)
- 2 tablespoon olive oil or avocado oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- ¼ cup vegetable broth
- 1 teaspoon fresh sage finely chopped (or ½ teaspoon dried sage)
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish optional
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually until they float to the surface. Drain and set aside.
Prepare the Pumpkin Sage Cream Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and chopped sage, and sauté for another minute until fragrant.
- Stir in the pumpkin puree, coconut cream, vegetable broth, and nutmeg. Mix until smooth and well combined.
- Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the pumpkin sage cream sauce. Toss gently to coat the pasta evenly with the sauce.
Serve:
- Divide the pasta among plates, garnishing with fresh sage leaves if desired. Serve hot and enjoy!