This Butter Sage Pumpkin Pomodoro Is A Luxurious Twist On Pasta Night, Combining The Warmth Of Sage, The Richness Of Pumpkin, And The Tang Of Tomato For A Balanced, Plant-based Dish
Combining two of my favorite pasta sauces to make the ultimate fall sauce, Butter Sage Pumpkin Pomodoro. This luxurious twist on pasta night, combines the warmth of sage, the richness of pumpkin, and the tang of tomato for a balanced, plant-based dish. It’s creamy, comforting, and perfect for fall or winter evenings. Pumpkin adds beta-carotene and vitamin A, supporting skin and eye health, while the sage brings anti-inflammatory properties and a fragrant herbal flavor. The sauce is naturally dairy-free, thanks to a blend of cashew milk and olive oil, making this recipe a heart-healthy yet indulgent option for your weekly dinner rotation.
Ingredients
1 lb pasta (your choice) 2 tbsp olive oil 5 tbsp butter 5 cloves garlic, minced 1 shallot, finely chopped 10 fresh sage leaves, chopped 3/4 cup pumpkin purée 3 tbsp tomato paste 1 ½ cups cashew milk (or more for desired consistency) ½ cup grated parmesan cheese (plus more for serving) ½ tsp red pepper flakes (adjust to taste) 1/2 cup pasta water salt to taste (or vegan alternative) (or vegan alternative)
Preparation
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about cup of pasta water.2.In a large skillet, heat the olive oil and butter over medium heat. Stir occasionally until the butter foams and turns a golden-brown color, giving off a nutty aroma.3.Once the butter is browned, lower the heat slightly and add the minced garlic, shallot, and sage leaves. Saut for 2-3 minutes, until the garlic and shallot are softened and fragrant, and the sage is crispy.4.Add the pumpkin pure and tomato paste to the skillet. Stir to combine and cook for about 2 minutes, allowing the flavors to meld.5. Gradually whisk in the cashew milk to create a smooth sauce. Stir in the Parmesan cheese, red pepper flakes, and salt to taste. Let the sauce simmer on low for 5-7 minutes, stirring occasionally. If it becomes too thick, add a bit of reserved pasta water or more cashew milk.6.Add the cooked pasta to the sauce and toss to coat evenly.7.Plate the pasta, garnish with additional Parmesan and red pepper flakes.