Quick Pumpkin-Sage Pasta

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.
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2 servings

Preparation

1. Cook pasta according to package instructions.
2. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
3. Taste, adding more sage if desired, plus salt and pepper to taste.
4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
5. 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