Eosinophilic Esophagitis Friendly Vegan Brown Butter Sage Pumpkin Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz dry rigatoni or penne
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tbsp salt
For the brown butter and sage
- 4 tbsp vegan butter
- 16 fresh sage leaves
For the sauce
- 1 can (15 oz) pumpkin puree
- 1 cup vegetable broth
- ½ cup full-fat coconut milk
- 3 tbsp nutritional yeast
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup reserved pasta cooking water
For serving
- ¼ cup pepitas (pumpkin seeds), toasted
- 3 tbsp vegan parmesan
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rigatoni according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta and set aside.
- 2
While the pasta cooks, melt the vegan butter in a 12-inch skillet over medium heat. Continue cooking, swirling the pan frequently, until the butter turns a deep amber color and smells nutty, 4–6 minutes — watch closely, as vegan butter can go from golden to scorched quickly. Add the sage leaves and fry, turning once, until crisp and fragrant, about 1 minute. Transfer the sage leaves to a paper towel-lined plate and set aside. Pour the brown butter into a small bowl and reserve.
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