Full of flavor and fat-free, this is our spin on Vegan Richa’s Pumpkin Sage Pasta recipe. This is one of our all time favorite weeknight meals. A lot of people have asked us to post this recipe, so here it is!
The sauce is as delicious as it is easy. Pumpkin is an incredible, extremely nutrient-dense superfood. A cup of pumpkin is under 100 calories and packs 245% the RDI of vitamin A and a whopping 400mg of potassium. It boasts healthy doses of vitamin C, copper, manganese, & iron and is a powerful antioxidant.
Because pumpkin adds a rich creaminess to the sauce, you’d never guess that it’s fat-free.
There are only a few ingredients, and it takes less than 20 minutes. So get that water started, make the oat milk, and dive in.
Makes: 4 servings
Takes: 20 minutes
Oat Milk:
3 Tbsp oats
¾ cup + 2 Tbsp water
Method:
Combine ingredients in a blender and blend until smooth.
Pumpkin sauce:
1 Tbsp fresh thyme
3 Tbsp fresh sage (finely chopped)
2 garlic cloves (finely chopped)
1 Tbsp tomato paste
¾ cup canned pumpkin
¾ cup oat milk
1 tsp salt
½ tsp black pepper
pinch cayenne
Method:
Heat a pan over medium heat, add a couple tablespoons of water, and add the garlic and herbs. Cook 3-5 minutes, stirring constantly. Be careful not to burn the garlic (add more water if needed). The garlic might stick to the bottom of the pan, but it will come unstuck once the other ingredients are added. Add the rest of the sauce ingredients and stir, bringing to a low boil. Remove from heat.
Gnocchi:
16 oz gnocchi
4 quarts water
Method:
Bring water to a boil. When pumpkin sauce is done and removed from heat, add gnocchi to the boiling water. Boil until most of the gnocchi are floating (about 3 minutes). Drain gnocchi and toss in the pan with the sauce.
Assembly:
Place in serving bowls and finish with your favorite sprouts, microgreens, and edible flowers.
Enjoy!
