Easy Vegan Pumpkin Pasta Sauce with Sage

INGREDIENTS – pasta, penne, 1 lb. – 1 teaspoon extra-virgin olive oil or your favourite mildly flavoured oil – Two teaspoons of margarine If you're not vegan or dairy-free, use butter instead of Earth Balance. – 1 minced tiny onion; I used a purple onion. It's okay to use sweet, white, or shallot onions. – sea salt, one teaspoon – 1/2 teaspoon of black pepper, crushed – Pumpkin puree, 1 cup, and 1/4 teaspoon ground cinnamon – 14 teaspoon of nutmeg, ground – White wine, 1/4 cup – a cup of milk The almond milk I used – 2 teaspoons chopped fresh sage

Important information – Cook Time: 20 min – SERVINGS: 4 – PREP TIME: 4 mins – TYPE: Italian

This creamy vegan pumpkin sage pasta dish is the epitome of fall flavour! This is complete comfort and cosiness in every bite thanks to the pumpkin puree, warm Fall spices like cinnamon and nutmeg, and fresh sage. The best thing is that it is prepared in just 30 minutes

How to make the pumpkin-sage sauce thicker – While you are preparing the sauce, you might whisk in a tablespoon of flour. Alternatively, combine a tablespoon of water and a tablespoon of cornstarch in a small bowl. Add to the sauce after whisking. Add a little extra milk (I used unsweetened almond milk) to loosen and thin it out if it appears too thick while it's cooking.

Here are some reasons why I adore this recipe: – Super nutritious and creamy: This dairy-free, really creamy sauce! Pure pumpkin and nut milk are used to make it (I used unsweetened almond milk). – Comfort of Autumn You get all the delicious flavours of fall in just one bite. Warmth on a plate! – The preparation time for this spaghetti meal is less than 30 minutes. Cooking the sauce takes around 20 minutes. While the sauce is coming together, you may start preparing the pasta. Ideal for a hectic weeknight!

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