Pumpkin Sage Noodles with Vegan Meat
This Pumpkin Sage Noodles dish brings the comforting flavors of fall with a creamy pumpkin sauce, earthy sage, and savory vegan meat. It’s a warming, hearty meal that’s perfect for a cozy night in, blending nourishing ingredients with a touch of elegance.
Ingredients
- 1 cup pumpkin puree - The base of the sauce adding a creamy, earthy flavor.
- 2 tablespoons vegan butter - Adds richness and is used to crisp the sage.
- ¼ teaspoon salt - To season the sauce.
- ¼ teaspoon pepper - Adds a mild spiciness to balance the pumpkin’s sweetness.
- ¼ teaspoon red pepper flakes optional - For a touch of heat.
- 1 tablespoon nutritional yeast - Adds a cheesy savory flavor.
- 8 fresh sage leaves - Aromatic herb to crisp and use as garnish.
- 8 ounces soba noodles or angel hair - Choose your favorite cooked until al dente.
- ½ cup coconut milk - Makes the sauce extra creamy.
- 1 cup vegan meat such as Nutcase Vegan - Adds heartiness and protein.
Instructions
- Cook the noodles: Bring a large pot of water to a boil, cook noodles according to package directions until al dente, then drain and set aside.
- Crisp the sage: In a large skillet over medium heat, melt 1 tablespoon of vegan butter. Add the sage leaves and fry until crisp, about 1-2 minutes. Remove and set aside for garnish.
- Sauté aromatics: In the same skillet, add the remaining vegan butter. Stir in red pepper flakes (if using) and season with salt and pepper. Sauté for about 1 minute.
- Add pumpkin puree: Stir in the pumpkin puree, coconut milk, and nutritional yeast, cooking for 3-4 minutes until smooth and creamy. Adjust salt and pepper to taste.
- Sear the vegan meat: In a separate pan, cook the vegan meat over medium-high heat with a little oil until browned, about 4-5 minutes.
- Assemble: Toss the cooked noodles in the pumpkin sauce until evenly coated. Top with the seared vegan meat and garnish with the crispy sage leaves.