Pasta with “Cheesy” Pumpkin Sauce

I’ve made pumpkin alfredo before, and it didn’t strike my fancy. However, I’ve kept experimenting and found a pumpkin pasta sauce that I like. This one is salty and cheesy rather than sweet, and the sage does wonders to bring out the pumpkin flavor and add a little something special. I think the Daiya Vegan Cheese also helps out with the great flavor, and it’s super easy to just throw in a handful and not have to worry about soy.

Plus, aren’t you always looking for another creative way to use pumpkin in the fall? I know I always am. Give it a try!

Ingredients

1 package gluten-free pasta

2 garlic cloves, minced

1/2 red onion, minced

Salt, to taste

About 10 fresh sage leaves, chopped

1/4 cup rice milk

1 15-oz can pumpkin

2 handfuls Daiya Vegan Cheese (I used the mozzarella flavor)

1 can pumpkin

Directions

1. Cook the pasta according to the directions on the bag.

2. Meanwhile, in a medium sauce pan, cook the onion and garlic in olive oil over medium heat until soft and slightly golden, about 7 to 10 minutes.

3. Add the salt, sage, rice milk and pumpkin. Stir and let cook until heated throughout.

4. Add the Daiya Vegan Cheese, stir and wait for it to melt, stirring to help it along.

5. Add the pumpkin sauce to the cooked pasta and presto: an amazing autumn dish!

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Categories: Pasta, Season: Fall

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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