Creamy Pumpkin Sage Pasta Recipe | VEGAN | Fall Recipes

Creamy pumpkin sage pasta with broccolini and mushrooms. Vegan, dairy-free, Fall pumpkin recipe. Full recipe below 🙂

1/2 box bow-tie pasta
1 tsp salt to add to cooking water

10-12 crimini mushrooms, sliced
2 cups chopped broccolini
1/2 tsp onion powder
salt + pepper to taste

2 tbsp vegan butter, I used Earth Balance
2 heaping tbsp flour
3 cups almond milk
2 sage leaves
3/4 can pumpkin puree (about 1 cup)
1/2 tsp salt
1/2 tsp cracked black pepper
1/4 tsp nutmeg

Begin by bringing water to a boil, add salt, and dried pasta. Cook according to package directions. Al dente is best for this dish.

While the pasta cooks, slice mushrooms and broccolini and sauté with water for about 5 minutes. Season with salt, pepper, and onion powder and set aside.

In a large pan, add vegan butter and flour to create a paste, then stir in almond milk one cup at a time. Stirling very often. Lower heat and let simmer until sauce is thick and creamy.

Stir in pasta and veggies. Garnish with a touch of black pepper and a sage leaf 🙂

More Fall Recipes:

VEGAN Apple Pie Pancakes (oil-free)

Sweet Potato + Pecan Salad with Cranberries and DIY Dressing

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