This creamy vegan pasta is infused with flavors of pumpkin, garlic, white wine, shallot, and fresh sage for a healthy but decadent-tasting fall treat. Everything cooks together in one pan, including the pasta!
Heat the olive oil in a large skillet over medium heat. (The wider the skillet, the better). Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
Add the chopped sage, black pepper, and red pepper flakes to the pan, and cook for 1 minute more, until fragrant. Add the cherry tomatoes, stir well, and cook for another 3-4 minutes or until the tomatoes are starting to break down a little bit. Stir in the white wine and cook for 2 minutes.
Add the vegetable broth, nondairy milk, pumpkin puree, and salt, and stir. Add the dry pasta and stir it around to submerge it under the liquid.
Bring the mixture to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
Adjust the seasoning to taste, and serve topped with toasted walnuts, and fresh chives or other fresh herbs if desired (crispy fried sage could also be a nice addition!). Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
For more tips and tricks about one pot pasta cooking, and how to play around with the flavors in this dish, check out my original one pot creamy garlic pasta.
One Pot Creamy Pumpkin Sage Pasta originally printed from https://yupitsvegan.com/vegan-one-pot-pumpkin-pasta/ October 27, 2017