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Vegan Pumpkin Pasta Sauce with Sage Figs
One taste of pasta with pumpkin and sage figs and it will become part of your fall repertoire. Don't miss the vegan pumpkin pasta sauce.
Servings: 8
Equipment
- 1 stockpot
Ingredients
- 1 tablespoon vegan butter
- 8 ounces Orchard Choice or Sun-Maid California Golden Dried Figs , stems removed + figs cut in half
- 1/2 teaspoon ground sage
- 1/2 teaspoon kosher salt plus more to taste, as needed
- Black pepper to taste, as needed
- 1 pound dried pasta (like conchiglie shells)
- 4 1/2 cups water
- 1/2 cup pure pumpkin puree
- 1/2 cup coconut cream
- Maldon sea salt
Instructions
- Melt butter in a stock pot, then stir in figs, sage and salt, sauteing until aromatic, about 1 minute.
- Stir in the pasta and the 4 1/2 cups of water. Bring to a boil. Cover the pot, lower the heat and simmer until al dente, about 9 minutes depending on the type of pasta.*
- Uncover the pot. Add in the pumpkin puree and coconut cream, stirring until combined and thickened. Season to taste.