Pumpkin Sage Pasta Sauce Food

PUMPKIN SAGE PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
• Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
• Add the cooked pasta and and stir to coat.
• Serve warm.
• Enjoy!

PUMPKIN & SAGE PASTA

Steps:

• Heat a medium non-stick skillet over medium-high heat
• Add EVOO and brown the sausage, breaking it up with the back of a spoon
• While the sausage cooks, place a large pot over high heat and bring to a boil for the pasta
• Once boiling, add salt and the pasta and cook to al dente according to package directions
• Transfer sausage to a paper towel-lined plate, and add the onion and garlic
• Cook over moderate heat until tender but not brown
• Add the wine and return the sausage to the skillet, continue to cook a couple of minutes
• Add the chicken stock, heavy cream, sage and pumpkin
• Bring up to a bubble and simmer until thick, a couple of minutes
• Add the pasta and cheese and season with the nutmeg
• Toss to coat the pasta with the sauce
• Taste and check seasoning, add salt and pepper to taste
• Serve the pasta garnished with a sprinkle of chives

PUMPKIN SAGE PASTA SAUCE

Steps:

• Prepare the ingredients: chop the garlic, sage, and shred the cheese.
• Melt one tablespoon of butter in a pan over medium heat with the chopped garlic. Once the butter has melted add the flour and stir until it forms a paste.
• Reduce the heat to low and gradually stir in 3/4 cup water or milk stirring constantly until the sauce begins to thicken.
• Stir in 1 cup pumpkin puree and 1/2 cup Greek yogurt. Cook the sauce for a few minutes over low heat, then add 1/2 cup freshly shredded parmesan cheese, 1/2 teaspoon nutmeg, and 1 tablespoon chopped sage.
• Reduce the heat to low until you are ready to serve it. If the sauce is too thick, use water to make it thinner.

PASTA WITH PUMPKIN AND SAUSAGE

Steps:

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
• Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PUMPKIN SAGE PASTA

Steps:

• Heat a medium, non-stick skillet over medium-high heat.
• Add extra virgin olive oil and brown the sausage, breaking it up.
• Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown.
• Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
• Add the chicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
• Add the pasta and cheese tossing to coat the pasta with the sauce.
• Add salt and pepper to taste.
• Serve and garnish with a sprinkle of chives.

PUMPKIN & SAGE SPAGHETTI

Steps:

• Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
• While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
• Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

QUICK PUMPKIN-SAGE PASTA

Steps:

• Cook pasta according to package instructions.
• Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
• Taste, adding more sage if desired, plus salt and pepper to taste.
• Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
• Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.