This Savory Pumpkin Sauce with Sage Chips was too delicious not to share. It’s creamy, robust, and complex but also so simple to make, too.
Canned pumpkin was on sale at my local grocery for something like $.39 a can, so now I have a lifetime supply of canned pumpkin. Maybe not a lifetime. But there are a least six cans of pumpkin in my cupboard right now, which could be more than I’ve used thus far … so, do the math.
I put some sage chips on top, which are my new favorite munchie. They’re also super easy to make. Just put them in some hot oil for a few seconds and sprinkle with salt. Mine are a bit too well done. Even though they tasted awesome, they look better with a bit of life left in them. My significant other suggested, “Hey, we can call them charred sage. That’s a good name for a recipe.”
No. It’s not.
Anyway, the difference between sage chips and charred sage is about one second, so watch them carefully.
The pumpkin sauce takes just a few minutes to make. Blend everything until smooth and simmer for a few minutes until heated through. Pour over cooked pasta. I used this gluten-free conchiglie pasta that I thought was pretty. I also used some Falksalt which was also lovely.
Savory Pumpkin Sauce with Pasta
Easy and delicious. A creamy, robust pumpkin sauce that's perfect for fall.
In a high-speed blender, puree the pumpkin, apple, coconut milk, salt, pepper, and sage until smooth and creamy.
Pour into a medium saucepan and simmer over medium-high heat until heated through and piping hot. Stir frequently to prevent sticking.
Serve over your choice of pasta and top with sage chips, if desired.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.