Sage Kissed Pumpkin Pasta
Sage Kissed Pumpkin Pasta
2-3
Ingredients
- veggie broth, 1 1/2 cups
- pumpkin/puree, 1 can
- plant based milk of choice, 1/2 cup
- spinach leaves, 2 cups
- dried sage, ½ tsp
- garlic powder, 1/2 tsp
- chili powder, 1 tsp
- cayenne pepper, 1/4 tsp
- ground ginger, 1/4 tsp
- salt & pepper, to taste
- raw pumpkin seeds, 1/4 cup
- pasta of choice, ½ lb high protein & plant based recommended
- fresh sage leaves, for garnish
Directions
Preheat oven to 350° for pumpkin seed roasting.
While oven warms, lay out pumpkin seeds on a parchment paper covered sheet pan and roast for 5-7 minutes. Once done, set aside. (You can also roast your seeds in a conventional toaster oven.)
Prepare the sauce. In a medium saucepan or pot, add vegetable broth and pumpkin, plus all seasonings.
Bring sauce to a simmer and continue to simmer over medium-low heat for about 5-6 minutes.
While sauce simmers, prep your pasta according to package instruction.
Return to sauce, turn off the heat and stir in milk. Set aside sauce and keep covered so it thickens.
Once the pasta is done, drain water entirely, then add cooked pasta to sauce pain along with fresh spinach, stir together until spinach wilts.
Serve with roasted pumpkin seeds, nutritional yeast, a sprinkle of red chili pepper, and fresh sage leaves.