Thai Pumpkin Pasta with Fried Sage Leaves
Author: 
Recipe type: Entree. Main.
Cuisine: Italian
 
Serves 2-4
Ingredients
  • ½ Packet Barilla Rigatoni, cooked according to package directions
  • 2 tablespoons olive oil
  • 1 onion, roughly chopped
  • 1 x clove garlic, chopped
  • ½ teaspoon Vegan Red Curry Paste (Lamyong)
  • 2 x cups steamed Pumpkin
  • 1 x tin Coconut Milk
  • Sea salt
  • Freshly ground black pepper
  • Chilli (Optional)
  • 2 tablespoons Nuttelex
  • 8 fresh sage leaves, whole
  • Sea salt
Instructions
  1. Bring a large pot of heavily salted water to a boil. Add rigatoni and cook according to package directions. Drain and return to pot.
  2. In a frypan, heat oil and sauté onions until soft. Add garlic & curry paste and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, coconut milk, salt, and pepper until smooth. Add chilli flakes to taste (optional) If the sauce is too thick add some water until it is the right consistency.
  3. Heat 2 tablespoons nuttelex in a small frypan until a small piece of sage sizzles when added. Fry the remaining sage leaves 4 at a time, flipping once, until crispy (about 1 minute total). Watch the sage leaves carefully to make sure that they do not burn. Let them drain on a paper towel and season lightly with salt.
  4. Toss hot pasta with Pumpkin Cream Sauce. Garnish with crispy sage and cracked pepper. Enjoy!
Recipe by The Vegan Pantry at https://theveganpantry.com.au/entree/pumpkin-pasta-with-fried-sage-leaves/