# Ingredients:
→ Pasta
01 - 12 oz dried penne or fusilli (use gluten-free if required)
→ Sauce Base
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 3 garlic cloves, minced
05 - 14 oz pumpkin purée (canned or homemade)
06 - 1 cup unsweetened plant-based milk (oat or soy preferred)
07 - 2 tablespoons nutritional yeast
08 - 1 tablespoon lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon ground nutmeg
11 - 1 teaspoon dried sage or 1 tablespoon fresh, finely chopped
12 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
13 - 2 tablespoons toasted pumpkin seeds
14 - Fresh sage leaves
15 - Chili flakes
# Instructions:
01 - Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup of cooking water.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add pumpkin purée, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, nutmeg, and sage to skillet. Season with salt and pepper.
05 - Simmer gently for 5 to 7 minutes, stirring occasionally until sauce thickens. Adjust consistency with reserved pasta water as needed.
06 - Add cooked pasta to skillet and toss well to coat. Heat together for 1 to 2 minutes.
07 - Plate immediately and garnish with toasted pumpkin seeds, fresh sage, and chili flakes if desired.
