Spiced Pumpkin Tahini Pasta with Crispy Sage and Pomegranate Dust

Ingredients

• •12 ounces pasta of choice (e.g., fettuccine or spaghetti)
• •1 cup pumpkin puree
• •1/4 cup tahini
• •1/2 cup vegetable broth
• •2 tablespoons olive oil
• •1 small shallot, minced
• •2 garlic cloves, minced
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon smoked paprika
• •1/4 teaspoon ground cumin
• •1/2 teaspoon salt (or to taste)
• •1/4 teaspoon black pepper
• •1/4 cup fresh sage leaves
• •2 tablespoons pomegranate seeds
• •1 teaspoon pomegranate powder (optional, for garnish)
• •1/4 cup grated parmesan or nutritional yeast (optional, for serving)
• •1 tablespoon butter or plant-based butter (for frying sage)

Instructions

1. 1

   Boil a large pot of salted water and cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.

2. 2

   In a large skillet, heat olive oil over medium heat. Add minced shallot and garlic, and sauté until fragrant, about 2-3 minutes.

3. 3

   Stir in the pumpkin puree, tahini, vegetable broth, cinnamon, nutmeg, smoked paprika, cumin, salt, and pepper. Cook for 3-4 minutes until smooth and heated through.

4. 4

   Add the reserved pasta water gradually to the pumpkin sauce, stirring constantly, until the sauce reaches your desired consistency.

5. 5

   In a separate small skillet, melt butter over medium heat. Add sage leaves and fry until crispy, about 1-2 minutes. Remove and set aside on a paper towel.

6. 6

   Toss the cooked pasta with the pumpkin tahini sauce until evenly coated.

7. 7

   Serve the pasta warm, garnished with crispy sage leaves, pomegranate seeds, pomegranate powder (if using), and grated parmesan or nutritional yeast, if desired.