Pumpkin & Sage Pasta with Kale, Parmesan & Toasted Pumpkin Seeds
This vegetarian Autumnal dish is perfect for a quick and cosy mid-week dinner. The pumpkin puree adds a beautiful warmth and creaminess, complemented by the crispy sage and crunchy pumpkin seeds. Make it vegan by swapping in nutritional yeast for the parmesan, or alternatively toss through some chicken for more of a meaty affair.
Serves 4
Ingredients
300g whole wheat tagliatelle or favourite GF pasta (buckwheat, lentil, brown rice pasta etc)
3-4 leaves fresh sage
2 tbsp olive oil
2 garlic cloves, crushed
1 small white onion, peeled and diced
½ tsp dried sage
250g pumpkin purée
100ml unsweetened plant-based milk (almond, oat, cashew)
100ml vegetable stock or broth
salt/pepper (to taste)
40g grated parmesan
large handful kale
1/4 cup chopped walnuts
Method
1. Start by cooking the pasta according to packet instructions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a heavy-bottomed pan over medium heat. Add the garlic, onions, and dried sage and cook for 2-3 minutes until the onions begin to turn translucent.
3. In a separate bowl, whisk together the pumpkin puree, plant-based milk, stock, salt, and pepper then pour into the pan.
4. Stir everything and allow to simmer for 5 minutes until it has thickened slightly. Then add the parmesan and kale leaves and cook for a further 5 minutes until the kale has wilted down.
5. Mix everything well, then stir through the cooked pasta.
6. Make the crispy sage leaves by heating a little olive oil on a frying pan. When the oil is very hot, add sage leaves and spread out in a single layer. Leave to cook for 30 seconds until crisp. Remove from the heat and set aside on kitchen paper to soak up excess oil.
7. Divide the pasta into bowls and top with toasted pumpkin seeds, shaved parmesan, and some crispy sage leaves.
