Creamy Pumpkin Sage Pasta

To get a better understanding of the timing involved, be sure to read the entire recipe carefully before you start to identify which steps can be done simultaneously.

For the Mushrooms

1. In a medium skillet, sauté the onions in 1 T extra virgin olive oil over medium heat.  After a couple minutes, mix in the chopped garlic and mushrooms.  Continue cooking until the mushrooms begin to soften and give off some of their liquid.

1. Once the mushrooms start to soften, stir in the dried spices.  Cook for a few more minutes to bring out the aromatics of the spices.  Your nose will tell you when that's happening!

1. Reduce the heat to medium-low.  Stir in the chopped fresh sage and walnuts, if using.  Cook until the mushrooms have given off almost all of their liquid, stirring occasionally. 

   You can start the pumpkin sauce now (step 5).

1. Turn the heat under the mushrooms to low as you cook the pasta and finish the sauce. 

   You want the mushrooms to still have some moisture when it's time to plate, so you may want to turn the heat off entirely and put a lid on the pan to help prevent them from drying out. 

   Tip:  If you prefer, you can prepare the mushrooms in advance and warm them up when ready to use.

For the Pasta and Pumpkin Sauce

1. While the mushrooms cook down, start the pumpkin sauce.  In a large skillet, sauté the onions in 2 T extra virgin olive oil over medium heat until they become tender and translucent.

   This is also a good time to put a pot of water on to boil for the pasta.

1. Have your opened can of coconut milk nearby.  Stir in the garlic and chopped fresh sage.  Cook until the garlic just turns golden.  That might take only a minute or so.  As soon as you see that color, carefully stir in the coconut milk.  This will prevent the garlic from burning.

1. Stir in the pumpkin puree and seasoning to complete the sauce.  Continue cooking the sauce, stirring occasionally.  Lower the heat if the sauce begins to splatter.  Don't boil the sauce, just warm it through.  Taste and adjust seasonings as needed.

1. When ready, add the pasta to the boiling water.  Cook the pasta to al dente, according to the instructions on the package. 

   Drain the pasta, reserving a cup of the pasta water, and add the pasta to the skillet with the pumpkin sauce. 

1. Gently mix the pasta into the sauce.  I find that tongs work well to gently lift and turn strands of long pasta over and into the sauce.

   If the sauce is too thick, add some of the reserved pasta water a little at a time to loosen it up until you reach the consistency you desire.

1. To plate, place 1/4th of the pasta onto a dinner plate, top with some of the warm mushrooms, shaved Parmesan cheese (or leave it off to keep the dish vegan), pepitas and a few crispy sage leaves.  Repeat for the remaining plates.  Serve immediately!

   For the crispy sage leaves: Pour 1 T of extra virgin olive oil into a skillet set over medium heat. When the oil is hot enough to easily coat the pan when swirled, add the 12 fresh sage leaves and fry them for a minute or so. Turn the leaves over and fry on the other side until they are crispy. Remove from the pan and drain on a paper towel. Sprinkle lightly with salt. You can make the crispy sage leaves ahead of time in the same skillet you will use for the mushrooms or pumpkin sauce - no extra pan to wash!