Pumpkin Pasta
Keep this dish entirely vegan by using vegetable stock or water, oat milk and vegan cheese.
Ingredients
- 1 lb pasta (454 g)
- olive oil
- 4 cloves garlic
- 1 small onion, diced
- 1 cup pumpkin puree
- 1 cup chicken stock
- 1/2 cup half and half
- salt and pepper
- Parmesan cheese
- fresh sage
Instructions
- Cook pasta according to instructions.
- Reserve 1 cup of the pasta water. Drain pasta.
- In a large skillet, heat the olive oil and cook the garlic and onions for a couple of minutes.
- Add the pumpkin puree, chicken stock and half and half and cook until the sauce starts to thicken. Season with salt and pepper.
- Add the cooked pasta and toss well to make sure that it’s fully coated in the sauce.
- If the sauce is too thick, use a little of the reserved pasta water to get the right consistency.
- Garnish with grated Parmesan and sage leaves.