Spaghetti With Pumpkin Sage Cream Sauce Food

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.

SPAGHETTI WITH PUMPKIN SAGE CREAM SAUCE

Steps:

• Bring a pot of water to a boil and cook the spaghetti/pasta according to the instructions on the package.
• Heat the olive oil in the pan on medium heat and add the onion. Cook, stirring frequently, for 4 to 5 minutes, or until translucent and tender. Add the garlic and sage and stir to combine. Cook for 2 to 3 minutes, stirring frequently. Add the wine to deglaze the pan and stir. Cook for 2 minutes and remove from heat and let cool slightly.
• Put the pumpkin, plant-based milk, onion and sage mixture, and pasta water in a high powered blender and blend until smooth and creamy. If you have a Blendtec blender use the Whole Foods - Soup setting for best results.
• Wipe the pan that you cooked the onions in to remove any pieces of onion or garlic that may be left. Pour the cream sauce in the pan and salt and pepper. Bring to a low boil on medium-low heat. Add more pasta water if you want a thinner sauce.
• Drain the pasta and add to the pan. Stir to coat the pasta. Plate and sprinkle any or all of the toppings over the pasta.
• Store in a covered container in the refrigerator for up to 3 days. Stir in a little plant-based milk to make the sauce creamy when reheating.

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.

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!