(upbeat music plays)
- Hi I'm Yumna from Feel Good Foodie,
and today we're making a pumpkin pasta with crispy sage.
So the pasta itself doesn't have pumpkin in it,
but the sauce has pumpkin,
it's pumpkin puree and marinara mixed together
to get a nice red sauce,
with a little bit of garlic and lots of sage in there.
So I'm going to start
by putting two tablespoons of olive oil in a heated pan.
And to that, I'm going to add some sage.
So this is just fresh sage.
And what we want is,
we want the sage to get dark green and crispy,
and that's going to happen
with having the olive oil on high heat
and just cooking it for a few minutes.
So if you want, you can also use dried sage in this recipe,
but I feel like using the fresh sage
just makes all the difference in the world.
You can really smell how fragrant that is.
And sage has such a bold, aromatic flavor,
that using the fresh kind, it's just a game-changer.
So you can see the sage is starting to get darker,
and it's also starting to get a little bit more crispy.
And that's exactly what we want it to look like.
What I'm going to do is remove about half of the sage,
and we're going to use that as garnish for the dish,
just to add it on top.
And the rest of it will cook with the sauce.
So to make the sauce,
I'm going to start with some minced garlic,
this is pre-frozen garlic that I have in here
that I just minced.
And so I've got it into the pan.
And to that, I'll add some pumpkin puree.
(pan sizzling)
Start mixing it all together.
Be sure not to use pumpkin pie filling,
you just want pumpkin puree.
And I'm also going to add half a cup of marinara sauce.
And now I'll also add about half a cup to a cup
of vegetable broth.
So I'm going to start with about half a cup
and see where that takes us.
And if we need more,
we can always add more towards the end.
So I'm going to mix all those flavors together,
scraping down anything that kind of gets stuck to the pan
as you go.
So now you want to mix all of that together
and bring it slightly to a boil,
so all the flavors get incorporated together.
And depending on how thick you like your sauce,
you can add more vegetable broth
or just keep it to half a cup of vegetable broth.
So I'll mix all of this together.
And it's looking a little thick
so I am going to add some more vegetable broth to this.
And again, mix it all together.
I love the color of this.
It's reddish, orange-ish
and it just screams fall,
especially with the flavors of the crispy sage in there.
It's so wonderful.
Now I'm going to add a pinch of salt to the mix.
We'll also grind a little bit
of fresh pepper in there as well.
So once you see the pasta sauce start to bubble up,
we'll just turn down the heat
and let it simmer for five to seven minutes.
So the sauce has been simmering
for about five to seven minutes,
and now we're going to take a peak.
Yes! That's what we want.
And now this sauce is pretty much done.
And what I'm going to do is add some cooked pasta to it,
right to the pan.
And you can use any pasta you'd like.
I like to use the penne here,
just because the sauce gets inside
and that just makes all the difference.
So I'm going to mix it all up together,
and you can go ahead and serve it.
The cool thing about this recipe is that it's vegan.
So you can eat it as it is on its own.
Or if you want,
you can serve it with a side salad
or you can add some protein of choice with it.
It goes really good
with like some rosemary garlic chicken.
And it pairs really well with even like salmon, if you want.
So I'll mix all the flavors together
and then we're ready to eat.
So the pasta is all done,
and I love this recipe for three reasons.
First of all,
it's a wonderful way to use up pumpkin puree
if you have any leftover.
Second of all,
it sneaks in some vegetables in there
because of the pumpkin.
And then third of all,
it's just an all-around comforting dish
that you can enjoy in the fall
with all these wonderfully fall inspired flavors.
And now we'll add some crispy sage on top.
And what I like to do too,
is I like to add some cashews on top.
So because this is vegan recipe,
the cashews will add some protein onto it.
It pairs really well with the sage
and just gives it a nice nutty flavor.
If you're not vegan and you want to add some cheese to it,
you can definitely do that as well.
So I'll just add some pepper on top
and it's ready to serve.
(upbeat music fades out)