Quick Pumpkin-Sage Pasta
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces whole-wheat pasta
- ¾cup vegetable broth
- ¾cup canned pumpkin
- 1 to 2tablespoons minced fresh sage
- ⅛teaspoon pumpkin pie spice
- Pinch of dried oregano
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
- Vegan Parmesan for garnish (optional)
Nutritional analysis per serving (2 servings)
251 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 10 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook pasta according to package instructions.
- Step 2
Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
- Step 3
Taste, adding more sage if desired, plus salt and pepper to taste.
- Step 4
Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
- Step 5
Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
- For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
Private Notes
Comments
I must say, this is one of the nastiest tasting dishes I have ever tried in my 62 years walking this earth. If this is what vegan cooking tastes like, then bring on the meat lover's pizza!! I should have first read Evelyne's comment... about adding cream. Maybe that would have improved the taste. Sorry, I'm not normally a negative person, but BEWARE of this one!!
One could puree cooked butternut or Kabocha squash and use it instead of pumpkin. Also, one could add spinach or chard.
If you're not vegan, adding a tablespoon of cream to the sauce really makes a difference. Delicious!
First ever disappointing recipe from NYTimes. The sauce was so bland that during the meal we all added more pumpkin spice to try and brighten up the flavor, which helped a little but as is, I would not make it again. I followed the directions but doubled the recipe. Should have read comments prior to making, I might have doctored things up before serving.
Good to use up some holiday leftovers, and it tastes good, too! I had to adjust the seasonings and added a little chopped turkey. It was delicious.
Fortunately the comments made it clear there were a lot of people who felt like the ratios were off. Adjustments I made were: a cup of pumpkin, a 1/2 cup of veg stock, and a whole pound of pasta. This solved the soupy problem but made it a little too dry so I added saved pasta cooking water at the end. We liked it.