This recipe is for those of us, who bought one too many cans of pumpkin puree as the excitement of fall was just starting. We take that canned pumpkin and turn it into an earthy, savory, and creamy pasta sauce with the addition of alliums (shallot, garlic), spices, lemon, and some plant-based cream. To make it extra special, we finish the pasta with a topping of fragrant, toasty sage walnuts. This is definitely a weeknight-friendly meal, perfect for those times when you’re craving warm, comforting carbs this coming winter. Hope you’ll give it a try!
Creamy Pumpkin Pasta with Sage Walnuts
Serves: 4
Ingredients
- olive oil
- ½ cup chopped raw walnuts
- 2 tablespoons chopped fresh sage
- sea salt
- 1 large shallot - diced
- 4 garlic cloves - minced
- ¼ teaspoon smoked paprika
- pinch chili flakes, or to taste
- 15 oz (425 g) can unsweetened pumpkin puree
- freshly ground black pepper
- 1 teaspoon tamari or coconut aminos
- ½ cup unsweetened dairy-free creamer or cashew cream (see note)
- juice from 1 lemon
- 12 oz rigatoni or other pasta of choice
Instructions
- Heat a large pan or pot over medium heat, add enough oil to generously coat the bottom. Add the walnuts, sage, and a generous pinch of salt. Toast, stirring frequently, for 5 minutes, until the walnuts are golden and the sage is crispy. Transfer the walnuts, sage, and their oil to a small bowl and set aside. Wipe the pot/pan if needed.
- Add more oil to coat the bottom of the same pot/pan. Add the shallot and a pinch of salt, saute until translucent, about 5 minutes. Add the garlic, paprika, and chili flakes, and stir around for 30 more seconds, until fragrant. Add the pumpkin puree, plenty of black pepper, another generous pinch of salt, tamari, and creamer/cashew cream. Taste for salt and adjust if needed. Stir to combine and let the sauce warm through. Turn off the heat and mix in the lemon juice.
- Meanwhile, cook the pasta in salted water, according to the instructions on the package. Reserve about ½ cup of the starchy pasta cooking water. Drain the pasta and add it to the pot/pan with the pumpkin sauce. Stir to coat the pasta in the sauce, adding small splashes of the reserved starchy water, if the sauce needs help sticking to the pasta or if it needs thinning. Serve the pasta right away, topped with the sage walnuts and their oil.
Notes
To make cashew cream at home, combine ½ cup of water and ¼ cup raw cashews in a high-speed blender. Blend until smooth.
This is so yummy! The sage/walnut topping is perfect, and I will make more of it the next time I make this recipe. Simple and delicious! Thanks Anya!
So glad you enjoyed it Kendall!
wow! This looks FANTASTIC! I cannot wait to try this recipe…..sage, walnuts & pumpkin!
Thank you Laura! All the fall favorites :)