# Components:
→ Pasta
01 - 12 oz dried penne or fusilli pasta (substitute gluten-free if required)
→ Sauce Base
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 2/3 cups pumpkin purée (canned or homemade)
06 - 1 cup unsweetened plant-based milk (oat or soy recommended)
07 - 2 tablespoons nutritional yeast
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon ground nutmeg
11 - 1 teaspoon dried sage or 1 tablespoon fresh sage, finely chopped
12 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
13 - 2 tablespoons toasted pumpkin seeds
14 - Fresh sage leaves
15 - Chili flakes
# Directions:
01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup of cooking water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Incorporate minced garlic and cook for an additional minute until fragrant.
04 - Stir in pumpkin purée, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, ground nutmeg, and sage. Season with salt and pepper to taste.
05 - Allow the sauce to simmer gently for 5 to 7 minutes, stirring occasionally until thickened. Adjust consistency by adding reserved pasta water gradually if needed.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with sauce. Heat together for 1 to 2 minutes.
07 - Plate immediately, garnishing with toasted pumpkin seeds, fresh sage leaves, and chili flakes as desired.
