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Loanding
A creamy pumpkin pasta dish that combines the classic Italian carbonara with pumpkin and sage, perfect for fall.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- fresh sage leaves: 0.5 cup
- white onion: 1 piece (diced)
- garlic: 2 clove (thinly sliced)
- small pumpkin: 1 piece (peeled and cut into small cubes)
- unsweetened plant milk: 2 cups
- red chili flakes: 0.25 tsp
- cracked black pepper: 0.5 tsp
- Himalayan sea salt: 0.5 tsp
- rigatoni pasta: 1 pack
- natural coconut yogurt: 0.25 cup
- nutritional yeast: 1 Tbsp
Metric Conversion
Stages of cooking
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In a deep saucepan over medium-high heat, warm the olive oil. Add the sage and sauté for 6 minutes. Remove the sage and set aside.
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Keeping the saucepan over the heat, add the onion and garlic and sauté for 4 minutes, or until soft and golden.
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Add the pumpkin and plant milk to the pan and simmer uncovered for 30 minutes, or until the pumpkin is soft. Add the chili flakes, pepper, and salt.
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Cook the pasta according to the package instructions. Drain and set aside in a saucepan.
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Transfer the pumpkin mixture to a blender or use an immersion blender to puree until smooth. Add the yogurt and nutritional yeast and blend to combine well.
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Stir the sauce through the pasta over medium-low heat until well combined and heated through. Top with the sage.
