Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • smartcakes 6 years ago
    I frequently make pumpkin pasta sauce... never thought to add sage - sounds great! I can't wait to try this!
    Was this review helpful? Yes Flag
  • ijilly 6 years ago
    I can't wait to try this!
    Was this review helpful? Yes Flag
  • trackwidow 7 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. ;)
    Was this review helpful? Yes Flag
  • scrumptious 7 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...
    Was this review helpful? Yes Flag
  • julesong 7 years ago
    Oooo, yum! :)
    Was this review helpful? Yes Flag
  • recipediva 7 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...
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes