– 1 pound penne pasta – 1 Tablespoon extra-virgin olive oil or mild flavored oil you like – 2 Tablespoons margarine I used Earth Balance, use butter if you’re not vegan/dairy-free – 1 small onion minced (I used purple. Sweet, or white onion or shallot works fine) – 1 teaspoon sea salt – ½ teaspoon crushed black pepper – 1 cup pumpkin puree – ¼ teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ¼ cup white wine – 1 cup milk I used almond milk – 2 Tablespoon fresh sage chopped
Cook Time: 10 min
How to thicken the pumpkin and sage sauce You could add a tablespoon of flour to the sauce and whisk it together while you’re making it. Or in a small bowl, add a tablespoon of cornstarch and a tablespoon of water. Whisk together and add to the sauce. If it seems too thick while it’s cooking up, add a bit more milk (I used unsweetened almond milk) to loosen and thin it out a little.
Here’s why I LOVE this recipe: – Super creamy and healthy: This sauce really creamy and dairy-free! It’s made with pumpkin puree and nut milk (I used unsweetened almond milk). – Comfort of Fall: Just one bite brings you all Fall flavors you love. Coziness on a plate! – Ready in less than 30 minutes: This pasta dish is pretty quick to make! The sauce takes about 20 minutes to cook up. You can make the pasta while the sauce finishes coming together. Perfect for a busy weeknight!
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