When one is beyond obsessed with pumpkin in every form, you gotta get creative. I mean I can only eat so many pumpkin chocolate chips cookies and drink so many DIY pumpkin spiced lattes and flip so many pumpkin spiced pancakes. It has to end somewhere. Or does it?
First I was thinking pumpkin brie quesadillas. Then I was like, wait– I’ve never even bought brie before and I don’t plan on starting now. Then I thought pumpkin baked oatmeal. But that’s kinda sorta boring unless it’s bursting at the seams with huge chunks or dark chocolate (which I’m currently out of). I was in a serious pickle. Pumpkin pickles? Ew. Sorry. Then I thought you guys would think hell just froze over because I ACTUALLY posted an entrée on this lovely space instead of the usual muffin and no-bake cookie fare. You’re welcome. Okay, how about pumpkin pasta with all those classic fall flavors we adore like cinnamon, nutmeg and fresh sage. Sweet and savory and creamy and crunchy. Totally abstract and totally worth blogging about. After all, who doesn’t like all their food groups smushed into one decadent pumpkin pasta smorgasbord? You’ve got your green starchy veggie, your orange starchy veggie, your starchy pasta and your fatty walnuts. AKA this is totally low-carb. Oh, and it’s vegan. <—that statement is actually true.
Do you ever cook with sage? Me either. Let’s start together! Oh and please don’t freak out because this recipe calls for nutritional yeast and you have a phobia of ingredients you’ve never used before. You can get it dirt cheap in the bulk bins at Whole Foods or grab the Red Star brand at Kroger (or another mainstream store). Breathe. It’s super good for you and tastes like cheese. AKA a vegan’s dream come true. Read more about it here if I just gave you the heebie jeebies. Let’s be real– no one would read this blog if I posted pumpkin pickles. Or would you? –adapted from this pumpkin mac ’n cheeze sauce
