Savory Pumpkin and Sage Pasta

Ingredients

• 12 oz pasta
• 2 cups pumpkin
• 1 tbsp fresh sage
• 3 tbsp olive oil
• 4 cloves garlic
• 1 cup nutritional yeast
• 1 tsp black pepper
• 1 tsp salt
• 1 cup vegetable broth
• 1 tsp red pepper flakes

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the pumpkin into small cubes and place them on a baking sheet.

3. 3

   Drizzle 1 tablespoon of olive oil over the pumpkin, sprinkle with salt and black pepper, and toss to coat.

4. 4

   Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.

5. 5

   While the pumpkin is roasting, bring a large pot of salted water to a boil.

6. 6

   Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

7. 7

   While the pasta cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

8. 8

   Mince the garlic and add it to the skillet, sautéing for about 1-2 minutes until fragrant.

9. 9

   Add the roasted pumpkin to the skillet along with the fresh sage and red pepper flakes, stirring to combine.

10. 10

    Pour in the vegetable broth and bring to a simmer, allowing the mixture to cook for another 3-5 minutes.

11. 11

    Once the pasta is cooked, reserve 1 cup of pasta water, then drain the pasta.

12. 12

    Add the drained pasta to the skillet with the pumpkin mixture, tossing to combine.

13. 13

    If the pasta seems dry, add reserved pasta water a little at a time until you reach your desired consistency.

14. 14

    Stir in the nutritional yeast for a cheesy flavor and adjust seasoning with salt and pepper to taste.

15. 15

    Serve hot, garnished with additional sage if desired.