1tablespoonoil(olive, coconut, rapeseed or vegetable oil)
Salt + pepper, to taste
For the pumpkin sauce:
2tablespoonsoil(olive, coconut, rapeseed or vegetable oil)
1onion, diced
½teaspoondried sage(or sub equivalent amount fresh sage)
100g(½ cup) pumpkin purée(either store-bought or make your own by boiling/roasting pumpkin and blending until smooth)
120ml(½ cup) unsweetened almond milk(or sub unsweetened oat milk for nut-free version)
Salt + pepper, to taste
Handful cooked chestnuts roughly chopped
Instructions
Cook the pasta according to instructions on the packet (if adding kale or any other vegetables, I like to just add them when boiling the pasta to make things easier)
For the breadcrumbs:
Heat up 1 tablespoon of olive oil in a frying pan
Break the bread into very small pieces using either your hands or a food processor
Add the breadcrumbs to the frying pan once the oil is hot, and season with salt and pepper
Fry for a few minutes until crispy and golden brown, then transfer to a bowl and set aside
For the pumpkin sauce:
In the same frying pan, heat up 2 tablespoons oil and add the diced onion once the oil is hot, along with the sage
Fry for around 5 minutes until onion is softened
Add the pumpkin purée, almond milk and salt + pepper
Cook for around 5 minutes, until the sauce is piping hot and bubbling
Drain the pasta and add to the frying pan with the sauce. Add the chestnuts and and mix well
Serve onto plates and top with the breadcrumbs. It's also delicious drizzled with chilli oil
Enjoy immediately!
Notes
* If you're gluten-free, you could use gluten-free bread to make the breadcrumbs, or substitute with roasted pumpkin seeds or toasted flaked almonds. Almond bacon would also work well!