Pumpkin & Cream Olive Oil Sauteed Sage Fuscilli


  • 1 lb small pasta shapes (I used whole wheat fuscilli)
  • 8 fresh sage leaves, trimmed of stem and dry, cut into slivers
  • 2 Tbsp extra virgin olive oil
  • 1 med sweet onion, peeled and diced
  • 4 tsp minced garlic
  • 15 ounce can pumpkin purée
  • 2 cups vegetable broth
  • ½ cup unsweetened almond or rice milk
  • 1/2 tsp crushed red pepper
  • 1 tsp ground sage
  • 2 pinches ground cinnamon (1/8 tsp)
  • 1 pinch ground nutmeg (1/16 tsp)

Cook pasta for time on package and drain.

Meanwhile in a large non-stick skillet heat half the oil over medium heat. Add in sage leaves and cook until crispy (the pan will quit sizzling). Take out the leaves and let drain on clean paper towels.

Add in the remaining oil and onion and let cook until tender. Sprinkle the garlic on and let cook a minute, then add the broth, pumpkin and milk and the remaining seasoning.

Turn to medium-low and let simmer for 5 to 10 minutes until the sauce has thickened.

Toss with the hot pasta.

Top with the crispy sage leaves on each serving.

10 responses to “Pumpkin & Cream Olive Oil Sauteed Sage Fuscilli

  1. Pingback: Pumpkin & Cream Fresh Sage Fuscilli | Plant Based Diet Adventures

  2. petit4chocolatier

    I love this recipe and every ingredient; so different. Mental thought- I have to purchase almond or coconut milk! Love the sage in the recipe!! You are an amazing cook of creativity!


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