Ingredients

The following ingredients have 4 Servings
  • 16 ounces spaghetti noodles ((or pasta of choice))
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion (, chopped)
  • 2 garlic cloves (, minced)
  • 1 teaspoon fresh minced sage (, plus extra for garnish)
  • 1 (14.5 oz.) can diced tomatoes ((no salt added))
  • 1 cup pumpkin puree
  • salt & pepper (, to taste)
  • 1 tablespoon maple syrup
  • 1/2 cup canned coconut milk ((optional))

Instruction

  • Bring a pot of salted water to a boil and cook the noodles according to the directions on the package. While the noodles are cooking, prepare the sauce by adding the olive oil to a separate skillet over medium-high heat. Cook the onion until softened, stirring often, about 8 minutes.
  • Add in the garlic and sage, and cook until fragrant, about 1 to 2 more minutes.
  • In a blender, combine the tomatoes, pumpkin, 1 teaspoon of salt, a 1/4 teaspoon black pepper, maple syrup, and the cooked onions, garlic, and sage. Blend until very smooth. For an extra-creamy sauce, add in the coconut milk, too. (Highly recommend!)
  • When the pasta is done cooking, drain the noodles. Pour the blended sauce back into the large skillet, and heat it up, so it's ready to serve. Toss with the noodles, and season with additional salt and pepper, to taste. I usually have to add at least a 1/2 teaspoon more salt, but that will vary based on how much salt the pasta absorbs while cooking. You can also adjust the flavor by adding a touch of lemon juice for more tartness, or another teaspoon of maple syrup for more sweetness.
  • Serve warm, with any extra pasta toppings you love. This recipe is vegan as written, but you can top it with a little Parmesan cheese if you don't need a dairy-free recipe. Leftover sauce can be stored in an airtight container in the fridge for up to 5 days, or you can freeze it for up to 3 months.