Your Thursday night dinner inspiration: Dietitian shares her recipe for pumpkin and sage pasta

Your Thursday night dinner inspiration: Dietitian shares her mouth-watering recipe for pumpkin and sage pasta

  • A dietitian has shared her recipe for a healthy pumpkin and sage vegan pasta
  • Leanne Ward, 31, from Brisbane, said her pasta meal is nutritious and filling
  • Hundreds who saw recipe were impressed with how creamy it is as it’s healthy

A dietitian has shared her recipe for a healthy pumpkin and sage pasta, and you can put the dish together in under 30 minutes.

Leanne Ward, 31, from Brisbane, said her pasta meal is vegan, nutritious and filling, and it’s perfect to take to lunch with you during a busy working week.

‘Save this creamy vegan pumpkin and sage pasta recipe,’ Leanne posted on Instagram.

‘If you love pasta like me, you simply have to try my healthy recipe.’

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A dietitian has shared her recipe for a healthy pumpkin and sage pasta, and you can put the dish together in under 30 minutes (Leanne Ward pictured)

Leanne Ward, 31, from Brisbane, said her pasta meal is vegan, nutritious and filling, and it's perfect to take to lunch with you during a busy working week (the finished result pictured)

Leanne Ward, 31, from Brisbane, said her pasta meal is vegan, nutritious and filling, and it's perfect to take to lunch with you during a busy working week (the finished result pictured)

Leanne Ward, 31, from Brisbane, said her pasta meal is vegan, nutritious and filling, and it’s perfect to take to lunch with you during a busy working week (the finished result pictured)

Leanne's recipe serves four people and takes less than 30 minutes to put together. You need some common cooking items, as well as a few plant-based additions (pictured cooking)

Leanne's recipe serves four people and takes less than 30 minutes to put together. You need some common cooking items, as well as a few plant-based additions (pictured cooking)

Leanne’s recipe serves four people and takes less than 30 minutes to push together. You need some common cooking items, as well as a few plant-based additions (pictured cooking)

Leanne’s simple recipe serves four people and takes less than 30 minutes to put together.

If you want to make it for yourself, you’ll need foods including sage leaves, olive oil, onion, garlic, pumpkin and sugar.

You’ll also need some items to make it plant-based including no-sugar oat milk, raw lentil or chickpea penne pasta, nutritional yeast flakes and tahini.

‘Oat milk is a great alternative to choose as it’s high in vitamins B2 and B12, is rich in calcium and contains over 1/3 of your daily calcium requirements in every glass, just like dairy milk,’ Leanne said.

She likes the oat milk by the brand So Good Australia.

'Oat milk is a great alternative to choose as it's high in vitamins B2 and B12, is rich in calcium and contains over 1/3 of your daily calcium requirements in every glass,' Leanne (pictured) said

‘Oat milk is a great alternative to choose as it’s high in vitamins B2 and B12, is rich in calcium and contains over 1/3 of your daily calcium requirements in every glass,’ Leanne (pictured) said

How to make the creamy pumpkin and sage pasta

INGREDIENTS

The dietitian shared the dish on her Instagram page (pictured)

The dietitian shared the dish on her Instagram page (pictured)

One handful of sage leaves

One tablespoon extra Virgin olive oil

One onion (chopped)

Three cloves of garlic (finely chopped)

One small Japanese pumpkin (chopped into tiny pieces, skin removed)

Two cups no added sugar

Oat milk

250g raw lentil or chickpea penne pasta

Salt and pepper to season

One tablespoon tahini

Two tablespoons nutritional yeast flakes

One 400g can of white beans (rinsed and drained)

Two bunches broccolini

250g cocktail truss tomatoes

METHOD

1. Heat a fry-pan over high heat and sauté the sage leaves until crispy. Set aside.

2. In the same fry-pan, add the onion and garlic and sauté until translucent.

3. Add the pumpkin pieces and the oat milk to the pan and simmer uncovered for 15-20 minutes until the pumpkin has softened.

4. Cook the pasta as per packet instructions, drain and set aside.

5. Cool the pumpkin mixture slightly then add it into a high speed blender and season it with salt and pepper. Add the tahini, savoury yeast flakes and white beans and blend until smooth.

6. Put the cooked pasta into a large bowl and pour the pumpkin sauce over the pasta and add half the sage leaves. Stir well until combined.

7. Steam the broccolini and roast the tomatoes to your liking.

8. Onto four plates, divide the pumpkin pasta evenly and serve with a side of steamed broccolini, cherry tomatoes, a sprinkle of sage leaves and extra cracked pepper.

Source: Leanne Ward

To make the dish, Leanne said you should heat a fry-pan over high heat and sauté your sage leaves until they’re crispy.

In the same pan, add some onion and garlic and sauté until translucent.

Then, add your pumpkin and oat milk to the pan and simmer it uncovered for 15-20 minutes until the pumpkin has softened.

In the meantime, cook the pasta, drain it and set aside.

Once your pumpkin mixture is cool, pop it in a high speed blender, season it with salt and pepper and add your tahini, yeast flakes and white beans.

Then, blend it till it’s smooth and mix it with the pasta.

Leanne serves her dish with steamed broccolini and cooked tomatoes. You can also add extra sage leaves and cracked black pepper to complete the dish.

Hundreds who saw the simple dish said they love the look of it and will certainly bookmark the recipe for a later date (the dish pictured)

Hundreds who saw the simple dish said they love the look of it and will certainly bookmark the recipe for a later date (the dish pictured)

Hundreds who saw the simple dish said they love the look of it and will certainly bookmark the recipe for a later date (the dish pictured)

Hundreds who saw the simple dish said they love the look of it and will certainly bookmark the recipe for a later date.

‘Omg, this looks amazing, I’m definitely making it,’ one commenter posted.

‘This sounds delicious. I love the creaminess,’ another added.

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