Here’s a quick and easy pumpkin vegan pasta recipe that’s so hearty and comforting, you won’t miss the meat.
*Note: You can substitute 2 cups of roasted butternut squash for every 14 ounces of canned pumpkin.
Heat the canola oil in a small skillet until a small piece of sage sizzles when added to the oil. Fry 8 sage leaves in 2 batches until crispy, flipping once, about 1 minute total. Watch the sage leaves carefully to make sure that they do not burn. Let them drain on a paper towel and season lightly with salt.
Bring a large pot of heavily salted water to a boil. Add the penne and cook according to the package directions. Drain and return to pot.
In a large skillet, heat the oil over medium-high heat and sauté the onion until soft. Add the garlic and cook for a few more minutes. Remove from heat. In a blender, purée the onion mixture, pumpkin, tomato paste, milk, nutmeg, maple syrup, salt, and pepper until smooth. Set aside.
Toss the hot pasta in the pot with the sauce, toasted pecans, and fresh chopped sage. Garnish with crispy sage and serve.