Pumpkin Sage Pasta Recipe By Tasty

Steps:

• Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
• Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
• Add sage and thyme, stir, and cook until fragrant.
• Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
• Add milk, stir, add parmesan, stir.
• Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
• Combine the sauce with cooked pasta and stir until evenly distributed.
• Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
• Bake covered for 15-20 minutes (until cheese has melted).
• Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it's broiling to make sure you don't overdo it. Serve immediately, before it gets cold.
• Enjoy!

Steps:

• Cook pasta according to package instructions.
• Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
• Taste, adding more sage if desired, plus salt and pepper to taste.
• Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
• Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

Steps:

• Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
• Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
• Add the cooked pasta and and stir to coat.
• Serve warm.
• Enjoy!