The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes.” This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.
Ingredients
- 4 ounces whole-wheat pasta
- ¾ cup vegetable broth
- ¾ cup canned pumpkin
- 1 to 2 tablespoons minced fresh sage
- ⅛ teaspoon pumpkin pie spice
- Pinch of dried oregano
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
- Vegan Parmesan for garnish (optional)
- Nutritional Information
Nutritional analysis per serving (2 servings)
238 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 23 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- For a one-pot meal, prepare sauce in the same pot used to cook pasta, setting the pasta aside as you make the sauce.
About 30 minutes
Dining and Cooking