Pumpkin & Sage Pasta


  • 8 oz of pasta
  • 1 tsp oil
  • 8 sage leaves chopped
  • 1.5 tsp fresh thyme or 1/2 tsp dried thyme
  • 2 cloves of garlic minced
  • 1 to 2 Tbsp tomato paste
  • 3/4 cup of pumpkin puree
  • 3/4 to 1 cup of non-dairy milk
  • 1/2 tsp salt
  • black pepper to taste


  • Cook the pasta according to instructions. Drain and keep aside.
  • In a skillet, heat oil at medium low heat. Add Sage, thyme and garlic and cook until garlic and herbs change color slightly. Stir frequently to avoid burning.
  • Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste and adjust salt.
  • Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.