Creamy Pumpkin Pasta with Maple Sage & Pecan Crumb

By: Rebecca Hincke, excerpted from The Vegan Pasta Cookbook

Creamy Pumpkin Pasta with Maple Sage Pecan Crumb

By: Rebecca Hincke, excerpted from The Vegan Pasta Cookbook

You can’t get much more autumnal than pumpkins, and this pasta has all the cozy flavors of fall to warm your heart and your belly. This dish is somewhere between a cheesy mac & cheese and a garlicky Alfredo—a recipe I originally created a few years ago—but this upgraded version includes a maple sage & pecan crumb topping, and let me tell you, it makes ALL the difference! The sweet and savory crumb pairs marvelously well with the creamy richness of the cheesy, garlicky pumpkin sauce.

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Serves4

Ingredients

For the Crumb Topping
1 tablespoon (14 g) vegan butter
4 tablespoons (60 ml) maple syrup
2–3 tbsp (10–14 g) fresh sage leaves, chopped
1/2 cup (55 g) pecans, chopped
Generous pinch of flaked sea salt
Pepper, to taste
For the Pasta
8 oz (226 g) dried pasta of your choice
2 tablespoons (28 g) vegan butter
5 large cloves garlic, minced
1 tablespoon (5 g) fresh sage, finely chopped
3/4 cup (180 g) canned pumpkin puree (100% pure)
1/2 cup (116 g) vegan cream cheese
1/2 cup (50 g) grated vegan Parmesan
1 cup (240 ml) unsweetened nondairy milk (oat, soy, or almond)
Salt, to taste
Pepper, to taste
1 cup (240 ml) pasta cooking water (as needed)
To Serve
Pepper, to taste
Almond Parm (optional)

Directions

For the crumb topping, in a medium nonstick pan, melt the butter over medium-low heat. Stir in the maple syrup, then add the sage, pecans, sea salt, and pepper, and cook for 3 to 3½ minutes, stirring frequently. Remove from the heat and spread evenly across a plate. Let rest until cool, then break apart into pieces.
Put the pasta on to cook in a pot of boiling, salted water and cook to al dente.
Meanwhile, in a large nonstick pan, melt the butter over medium heat and sauté the garlic for 1 to 2 minutes. Add the sage and fry for another minute or 2, until fragrant but not browned.
To the pan, add the pumpkin puree, cream cheese, and Parmesan. Stir together until smooth, then whisk in the milk until fully incorporated. Continue cooking until the Parmesan has melted, stirring occasionally. Season the sauce with salt and pepper.
Once the pasta is cooked, drain and reserve 1 cup (240 ml) of pasta cooking water, then add the pasta to the sauce and stir to fully coat the noodles. Add pasta cooking water as needed to loosen up the sauce if it’s too thick.
Serve topped with crumb topping, pepper, and a sprinkle of Almond Parm, if you like.