How to make it

  • If using fresh pumpkin, rather than canned, puree in a blender first until smooth.
  • In a medium-sized pot or large frying pan, sautee garlic and onion in olive oil 3-5 minutes. (Thats the hardest part of this whole recipe)
  • Reduce heat to low and add vegetable broth, soy milk, pumpkin and sage.
  • Stir gently to combine ingredients.
  • Allow to simmer until flavors are well combined, about 8-10 minutes.
  • Add salt, pepper and walnuts or pine nuts, stirring to combine, then remove from heat.
  • Serve over cooked pasta and enjoy!
  • Also great on ravioli, gnocci and assorted other pillow pastas

Reviews & Comments 6

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  • smartcakes 8 years ago
    I frequently make pumpkin pasta sauce... never thought to add sage - sounds great! I can't wait to try this!
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  • ijilly 8 years ago
    I can't wait to try this!
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  • trackwidow 8 years ago
    This sounds incredible. I would bet it would be good on ravioli, tortellini or gnocchi. Knowing me, I'd be the one in the kitchen eating it up with a good piece of bread. ;)
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  • scrumptious 9 years ago
    This sounds so good. I love pumpkin and sage, and I think they would be great together. I have a couple of butternut squashes waiting for my attention - I may try this recipe on them...
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  • julesong 9 years ago
    Oooo, yum! :)
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  • recipediva 9 years ago
    Darn I love chocolate soy! another great post..keep them coming. I will make this with gnocci tommorrow. Daughter LOVES Them...I dont like red gravey on them. This will be wonderful...
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