Halloween is over. Thanksgiving is over. Those pumpkin decorations need to come down and get eaten! Here’s a nice, simple sauce: creamy and rich but still light (and vegan). Roasted squash keeps in the refrigerator for a week or so and in the freezer for a good couple of months. I usually roast, cool, peel, and scoop pumpkin flesh into Tupperware to save for a variety of uses: make sauce right away, freeze some squash for soups, or mash it in place of mashed potatoes.
Make this sauce all through winter, you won’t get sick of it! This recipe is flexible- add a little of this or that and make it your own. The dash of coconut milk makes this extra creamy with just a wee bit of coconuty goodness.
Pasta with Creamy Pumpkin Sauce
4 Tablespoons extra virgin olive oil + more for garnish
10-12 sage leaves
1 small onion, chopped
1 carrot, chopped
3/4 cup almond milk
1/4 +2 Tablespoons coconut milk
2-3 cups roasted pumpkin (kabocha, sugar pumpkin, red kury, pink lady or other meaty pumpkin squash)
salt and pepper to taste
14-16 oz your favorite brand of pasta*
In a wide skillet, heat 1 Tablespoon of the oil and add whole sage leaves. Lightly fry them (about 30 seconds on each side over medium heat)- they should just start to turn color and stiffen up but before they turn black. Remove leaves and set aside.
Using the same skillet, saute the chopped onion and carrot in 2 Tablespoons of the oil until soft and translucent. Add the pumpkin and stir until hot. Whisk in the almond milk and the coconut milk, partially cover and simmer over low heat.
While the sauce is simmering, prepare a large pot of boiling water. Chop the fried sage, reserving a couple of pieces for garnish if desired, and add to the simmering sauce. Taste for salt and pepper.
When your pasta is ready, strain and reserve 1 cup of the pasta water. Depending on the type of squash you used, the sauce may be a bit thick or thin. If it’s thin, remove the cover and continue to simmer for a few more minutes. Otherwise, toss pasta with the sauce and slowly add a bit of the reserved water until you’ve reached the desired consistency. Garnish with the sage leaves, drizzle of olive oil, and a bit of salt.