Vegan Browned Butter Pumpkin Pasta
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
When it comes to adding flavor and nutrition to meals, don’t underestimate the power of pumpkin!
I love a good pumpkin spice latte, pumpkin-flavored cookie or slice of pumpkin pie as much as the next person, but this seasonal squash is also delicious in savory foods.
When cooler fall temperatures become the norm, I immediately want all types of comfort food. This pasta fits that description, but unlike traditional comfort food, it actually has nutritional value, so you can satisfy your cravings and do your body some good!
The indulgent flavors and textures of browned butter, crispy sage and al dente noodles provide the indulgent bite that we know and love in a comfort food, while the canned pumpkin puree in the sauce adds a velvety smoothness along with vitamins, minerals and antioxidants that simply just don’t exist in most heartier seasonal pastas!
The best thing about this recipe is that it can be made totally vegan with the use of vegan butter, but if that’s not your dietary preference, feel free to use traditional butter instead.
Vegan Browned Butter Pumpkin Pasta
Servings: 4
Ingredients
- 16 oz. Heinen’s artisan organic penne rigate
- 3 garlic cloves, minced
- 2 Tbsp. Miyoko’s vegan butter
- 12 fresh sage leaves with stem
- 1 can Heinen’s pumpkin puree
- 1 can Heinen’s coconut milk
- 2 tsp. Heinen’s onion powder
- 1 tsp. Heinen’s smoked paprika
- 2 cups Heinen’s baby spinach
- 4 tsp. pumpkin seeds
- Sea salt
- Freshly cracked black pepper
Instructions
- Cook the penne according to the package directions until al dente. Drain well.
- Pick the sage leaves off of the stems and set aside. Don’t discard the stems.
- Melt the butter in a large pan over medium heat. Add the sage leaves and let them sizzle until crispy, 1-3 minutes. Remove the sage leaves and set them aside. Continue cooking the butter until it turns brown, stirring occasionally, about 3-5 minutes.
- Add the garlic and sage stems to the browned butter. Stir to cook for 1-2 minutes until fragrant. Add the pumpkin puree, coconut milk, onion powder, paprika and a dash of pepper. Season generously with salt. Stir until the mixture is well combined and bring the mixture to a boil.
- Simmer until the sauce thickens slightly, about 5-10 minutes. Discard the sage stems.
- Stir the cooked pasta and spinach into the pumpkin sauce. Cook until the spinach wilts and becomes bright green in color, and the pasta is cooked to your desired doneness. Taste and add salt if necessary.
- Divide into serving bowls and top with more black pepper, pumpkin seeds and fried sage leaves.
