Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans

Ben and I got this recipe from Ben’s mom and made it probably two months ago. I forgot to post it at the time, but I still want to share the recipe because it was AMAZING. Definitely one of my favorite pasta sauces.

1 pound Penne, cooked according to package directions
4 Tbs Oil
1 Onion, roughly chopped
4 cloves Garlic, minced
1 14-ounce can Pumpkin or 2 C Roasted butternut squash
2-3 Tbs Tomato paste
2 C unsweetened plain Plant milk or 1 can Coconut milk
1 tsp Nutmeg
3 tsp Maple syrup
3 tsp Salt plus more to taste
1 tsp Pepper
3 tablespoons chopped fresh Sage or 3 Tbs dried Sage
½ C Pecans, toasted and roughly chopped (optional)

In a large skillet, heat 2 Tbs oil and saute the onions until they are soft. Add the garlic and let cook a few more minutes. Remove from the heat.

In a blender, puree the onion and garlic mixture, pumpkin, tomato paste, plant milk, nutmeg, maple syrup, salt, and pepper until smooth. If you are using dried sage, blend it as well.

Toss hot pasta with sauce from the blender with toasted pecans (optional). Garnish with fresh sage (optional).

Recipe thanks to:
Ben’s mom


One thought on “Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans

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