Ingredients
Scale
- 8 oz pasta (bow ties or gluten-free)
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh sage
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable broth
- 1/2 cup plant-based milk
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a skillet over medium heat, add olive oil and sauté onion until translucent (about 5 minutes). Add garlic and sage; cook until fragrant.
- Stir in pumpkin puree, vegetable broth, plant-based milk, salt, and pepper. Simmer for 5-7 minutes.
- Add cooked pasta to the skillet, tossing to coat evenly in the sauce. Mix in reserved pasta water if needed.
- Serve warm, topped with toasted pine nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg