Quick Pumpkin-Sage Pasta
"The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn. Featured in: Fast And Easy Vegan Dishes...."
INGREDIENTS
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4 ounces whole-wheat pasta
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3/4 cup vegetable broth
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3/4 cup canned pumpkin
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1 to 2 tablespoons minced fresh sage
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⅛ teaspoon pumpkin pie spice
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Pinch of dried oregano
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Pinch of red pepper flakes (optional)
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Salt and pepper, to taste
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Vegan Parmesan for garnish (optional)
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