Serves 1
Directions
- 1Melt vegan butter in a pot.
- 2Add fresh sage leaves to the melted butter and fry them until crispy.
- 3Remove the sage leaves from the pot.
- 4Add minced garlic to the pot with the browned butter.
- 5Add nutritional yeast to the pot.
- 6Stir to combine the garlic and nutritional yeast with the butter.
- 7Add pumpkin puree to the pot.
- 8Pour in plant milk.
- 9Stir the mixture until the pumpkin puree is fully incorporated into the sauce.
- 10Add cooked penne pasta to the sauce.
- 11Add fresh spinach to the pasta and sauce.
- 12Stir until the spinach wilts and the pasta is well coated with the sauce.
- 13Serve the pasta in a bowl.
- 14Garnish with pumpkin seeds and crispy sage leaves.
Ingredients
- vegan butter
- fresh sage leaves
- minced garlic
- nutritional yeast
- pumpkin puree
- plant milk
- penne pasta
- spinach
- pumpkin seeds
Equipment
potwooden spoonfork
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