This lightened-up vegan pasta recipe is great to enjoy all year round but is especially good during the fall season.
– 1 package pasta 1lb – ¼ C vegan butter – ¼ C all-purpose flour – 3 cloves garlic minced – 5 pieces fresh sage leaves minced (1 tsp of dried leaves) – 2 ½ C vegetable broth – 1 C pumpkin puree – 1 C panko bread crumbs – 2 tbsp vegan butter – Salt and pepper to taste
Cook butter-flour mixture until it begins to turn gold, stirring often with a wooden spoon. Once it begins to change color, add minced garlic and sage and cook one minute more, while stirring. Whisking constantly and quickly, slowly add vegetable broth. Continue whisking, raise heat to medium-high and cook until mixture is boiling and thick.