Pumpkin Sage Pasta


The last of the season's pumpkin recipes for me. This is the fastest, creamiest, dairy-free, grain-free Pumpkin Sage pasta - so good. Serves 2 as a main with leftovers. 


1 box grain-free spaghetti, cooked according to the package (I like Jovial
Olive oil
½ medium white onion, diced
2 garlic cloves, minced
¼-½ tsp red pepper flakes
A pinch of dried sage, more if you're not topping with the fried sage leaves
1 (15oz) can pumpkin puree 
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
1½ cups plain almond milk (I like Three Trees)


Vegan parmesan, shredded
Fried sage leaves
JF Spicy Salt, to taste


Fried Sage Leaves:
Olive oil (I like Kyoord)
Fresh sage leaves


Fried Sage Leaves
In a small pan warm your olive oil over a high heat and lay in the fresh sage leaves. Allow these to fry for about 30 seconds. Remove from the oil and set aside to dry.

Pumpkin Sage Pasta

Cook your pasta according to the package. When it’s done, drain and rinse to remove any starchy residue. Set aside. 

Warm the olive oil in a pan over medium/high heat. Add in the diced white onion, garlic, red pepper flakes, and dried sage. Allow this to sweat down and become translucent. Once tender, work in your pumpkin puree, JF Spicy Salt, and black pepper. Pour in the almond milk in batches to achieve your desired consistency. 

When you’re satisfied with the sauce, spoon it over your rinsed and drained spaghetti; mix to coat.  

Plate warm topped with shredded, vegan parm, our fried sage leaves, and JF Spicy Salt. Enjoy!