This turned out *ok* but we didn’t love it. I hated the sage that goes on top, but the rest was just kind of blah. It is vegan, so that’s good, but it just didn’t wow me. Not sure what it needed.
Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans
Serves 4 to 6
1 pound penne, cooked according to package directions
2 tablespoons olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1 (14-ounce) can organic pumpkin OR 2 cups roasted butternut squash (I used pumpkin)
2 tablespoons tomato paste
2 cups soy, almond, or rice milk (I used almond)
1 teaspoon ground nutmeg
2 teaspoons maple syrup
3 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 tablespoons canola oil
8 fresh sage leaves, whole
½ cup toasted pecans, roughly chopped
3 tablespoons chopped fresh sage
Bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot.
To make the Pumpkin Cream Sauce: In a large skillet, heat oil and sauté onions until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, nondairy milk, nutmeg, maple syrup, salt, and pepper until smooth.
To make the Crispy Sage: Heat 2 tablespoons oil in a small skillet until a small piece of sage sizzles when added to the oil. Fry the remaining sage leaves 4 at a time, flipping once, until crispy (about 1 minute total). Watch the sage leaves carefully to make sure that they do not burn. Let them drain on a paper towel and season lightly with salt.
To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce, toasted pecans, and fresh sage. Garnish with crispy sage and dig in!