Pumpkin Sage Pasta & Biscuits

Even though I've been indulging in a little bit of pumpkin everything for over a month, I'm not ready to say goodbye to it just yet. But for now I'm putting aside the pumpkin desserts and drinks and incorporating pumpkin into delicious dinners instead.

A few weeks ago Nick and I made this Pumpkin Sage Pasta and it was so good and simple to make that I've been eager to try it again. But plot twist! I've since discovered these Pumpkin Sage Biscuits from my go-to vegan recipe gurus, Minimalist Baker, and they looked heavenly. Combining these into one scrumptious pumpkin and sage filled meal sounded like such a good idea, so that's exactly what I did last weekend while visiting my mom for a girl's weekend.


Wanting some pumpkin and sage in your life too? Here's what you need! (P.S. Both recipes are vegan!)

Pumpkin Sage Pasta (Recipe adapted from Vegan Richa)
For Pasta:
- 8 oz. rotini pasta
- 1 tsp. olive oil
- 1/2 tsp. dried sage
- 1/2 tsp. dried thyme
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 3/4 cup pumpkin puree
- 3/4 cup unsweetened non-dairy milk
- Salt & pepper to taste
For Topping:
- 1 tsp. olive oil
- 1 tsp. dried sage
- 3 tbsp. panko bread crumbs
- Salt & pepper to taste


Here's what you do!
- Cook pasta per instructions. Drain and set aside.
- In a large skillet over medium low heat, add oil, sage, thyme, and garlic. Cook, stirring frequently until fragrant and color changes slightly.
- Add in tomato paste, pumpkin puree, milk, and salt & pepper. Stir until well combined and bring to a boil.
- Combine with pasta and toss to cover well. Remove from heat and set aside.
- In a small skillet over medium heat, add oil, sage, bread crumbs, and salt & pepper. Cook just until bread crumbs are toasted and golden.
- Serve pasta topped generously with bread crumbs.


Pumpkin Sage Biscuits (Recipe adapted from Minimalist Baker)
- 3/4 cup unsweetened non-dairy milk
- 1 tbsp. lemon juice
- 1/4 cup pumpkin puree
- 2 1/4 cup flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. sea salt
- A pinch each of ground cinnamon and nutmeg
- 4 tbsp. vegan butter (we use Earth Balance)
- 1 tsp. dried sage


Here's what you do!
- Preheat oven to 450 degrees and spray a baking sheet with non-stick spray.
- Measure milk in a large measuring cup and add in lemon juice. Allow to curdle 5 minutes and then stir in pumpkin puree.
- In a large bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
- Add in cold butter and combine using a pastry cutter or fork until combined. Add in sage and mix once more.


- Slowly add pumpkin-milk mixture 1/4 cup at a time and stir with a wooden spoon. Your dough should be a little sticky and you may not need to use the whole mixture (we did, however.)
- Turn dough onto a lightly floured surface and sprinkle a little flour on top. Turn the dough over on itself a couple of times while barely kneading.
- Form dough into a 1" thick disc and using a dough cutter or drinking glass, push straight down into the dough and twist to remove biscuit. Transfer biscuit to your baking sheet and repeat with remaining dough. The biscuits should touch just slightly - this will help them rise uniformly. Dough may need to be reformed once or twice in order to make your last couple biscuits. You should have 7-9 biscuits total (we had 8.)


- Brush the tops of the biscuits with melted butter and press your thumb into the top of each one to create a small divot - this also helps them rise evenly.
- Bake 13-17 minutes until fluffy and golden brown.