Today, I walked to our local grocery store to buy a pumpkin pie pumpkin. Since I live five miles from the store, I was hoping to find a small pumpkin to make tonight’s dinner. Little did I know, the smallest one would require I walk home, while lifting weights.
Although I prefer to use a real pumpkin for this recipe, pumpkins are not always in season. And, I can tell you I love this recipe enough to eat it all year round. So, organic pumpkin puree works for this recipe out of season, or if you are in a hurry, and don’t have time roast a pumpkin.
What is the difference between a pumpkin pie pumpkin and the type you carve? A pie pumpkin is small and packed full of flesh that makes it a good choice for cooking. The pulp also has a better texture (less grainy) and is sweeter. Compared to carving pumpkins, pie pumpkins, or sugar pumpkins, are smaller and easier to bake: … Pulpy, sweeter flesh on the inside.
Also, I like to use fresh sage; again, sage if often difficult to find off season. If you enjoy sage as much as I do, you can freeze it. Usually, I do this when I buy an entire package of sage, and I only need half the package to cook with. You can also use dried sage in the event you don’t have fresh sage.
This delicious recipe has six core ingredients, and it is simple to make. Even the dog was interested.
Enjoy the flavors of fall with a creamy pumpkin and sage pasta dish with 6 ingredients.
- 1/2 roasted small pie pumpkin (equivalent to 1 and 1/4 cup pumpkin flesh)
- 1/2 white onion, cut into large wedges
- 1 shallot, cut in half
- 2 cloves garlic
- 8 sage leaves
- 1/2 cup raw cashews (soaked overnight)
- 1 cup organic vegetable broth
- 16 ounces Rigatoni Pasta (I used whole wheat)
- 1 teaspoon salt
- 1 teaspoon pepper
- Red pepper Flakes
- Raw sage leaves, cut into slivers
- Skinny Cashew Vegan Parmesan “Cheese” to sprinkle on top
- Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
- Cut the pumpkin in half, stem down
- Remove the seeds and stringy flesh (save seeds for roasting)
- Place both halves of the pumpkin cut side down on the baking pan
- Add onion, shallot, and garlic cloves to the baking sheet around the pumpkin halves
- Cover with aluminum foil tightly
- Bake for 45 minutes
- In the last five minutes, add sage leaves under the aluminum foil and reseal the pan.
- Return to the oven for the remaining five minutes.
- Remove from oven and leave covered for an additional 10 minutes, so it can continue cooking outside the oven.
- Drain the cashews and rinse them.
- Remove the pumpkin flesh from the skin (one side of the pumpkin should yield enough pumpkin depending on the size of the pumpkin)
- Add pumpkin, onions, garlic, shallot, cashews, salt, pepper and vegetable broth to a high speed blender; blend on high until smooth.
- Set aside (I you make the sauce in advance, put it in the refrigerator and reheat while pasta cooks) If using immediately, leave at room temperature
- Cook pasta according to package directions, reserving 1 cup pasta water before draining.
- Rinse pasta
- Return pasta to pan; pour 1 cup reserved pasta water, then sauce
- Stir sauce in pasta
- Serve with strips of fresh sage and a sprinkle of red pepper flakes and Skinny Cashew Vegan Parmesan “Cheese”.
Keywords: pumpkin pasta, cashew pumpkin pasta, vegan pumpkin pasta, pasta, fall pasta, sage, cashews