When one is beyond obsessed with pumpkin in every form, you gotta get creative. I mean I can only eat so many pumpkin chocolate chips cookies and drink so many DIY pumpkin spiced lattes and flip so many pumpkin spiced pancakes. It has to end somewhere.
Or does it?
First I was thinking pumpkin brie quesadillas. Then I was like, wait– I’ve never even bought brie before and I don’t plan on starting now.
Then I thought pumpkin baked oatmeal. But that’s kinda sorta boring unless it’s bursting at the seams with huge chunks or dark chocolate (which I’m currently out of). I was in a serious pickle.
Pumpkin pickles? Ew. Sorry.
Then I thought you guys would think hell just froze over because I ACTUALLY posted an entrée on this lovely space instead of the usual muffin and no-bake cookie fare. You’re welcome.
Okay, how about pumpkin pasta with all those classic fall flavors we adore like cinnamon, nutmeg and fresh sage. Sweet and savory and creamy and crunchy. Totally abstract and totally worth blogging about. After all, who doesn’t like all their food groups smushed into one decadent pumpkin pasta smorgasbord? You’ve got your green starchy veggie, your orange starchy veggie, your starchy pasta and your fatty walnuts. AKA this is totally low-carb. Oh, and it’s vegan. <—that statement is actually true.
Do you ever cook with sage? Me either. Let’s start together!
Oh and please don’t freak out because this recipe calls for nutritional yeast and you have a phobia of ingredients you’ve never used before. You can get it dirt cheap in the bulk bins at Whole Foods or grab the Red Star brand at Kroger (or another mainstream store). Breathe. It’s super good for you and tastes like cheese. AKA a vegan’s dream come true. Read more about it here if I just gave you the heebie jeebies.
Let’s be real– no one would read this blog if I posted pumpkin pickles.
Or would you?
Creamy Pumpkin Pasta with Peas and Toasted Walnuts
–adapted from this pumpkin mac ‘n cheeze sauce
- 2 cups dry whole-wheat pasta shells or elbow macaroni
- 1 cup frozen peas
- For the sauce:
- 1 tbsp butter or coconut oil
- 1 cup unsweetened almond milk
- 2 tbsp flour (I used whole-wheat pastry flour)
- 1 cup pumpkin puree
- 2 tbsp nutritional yeast
- 1½ tbsp chopped fresh sage
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp garlic powder
- ⅛ tsp nutmeg
- ¼ cup walnuts, toasted
- In a medium or large pot, bring water to a boil and add good pinch of salt. Cook the pasta according to package directions.
- While pasta is cooking, heat a medium pot over medium-low heat. Add butter or coconut oil.
- In a bowl, whisk together milk and flour, then add to pot along with remaining sauce ingredients. Whisk to combine. Cook for a couple minutes or until heated through, whisking frequently.
- Meanwhile, microwave the peas for one minute and set aside.
- Toast walnuts in a small pan over medium heat for 5-8 minutes, stirring occasionally until fragrant and browned. Once browned, pulse in food processor until they resemble breadcrumbs.
- Strain pasta and add back to pot along with the sauce and peas. Stir to combine. Pour into an 8 x 8in casserole dish and top evenly with toasted walnut crumbs. Serve!