This recipe is cozy fall comfort food at it’s finest. With all of the warming harvest flavours, it’s something you’ll want to keep in rotation as the weather gets cooler.
1 pkg Liviva Edamame Fettuccine
1 bunch of fresh sage
1 tbsp olive oil
1 sweet onion
6 cloves garlic
1 cup vegetable broth
1.5 cups pumpkin puree
1 cup full fat coconut milk
1 pinch red chili flakes
salt and pepper to taste
4 tbsp arrowroot powder
2 cups baby kale
1 cup walnuts
2 tbsp goat cheese (optional)
- Prepare pasta according to package directions. Set aside.
- In a medium skillet, heat a splash of olive oil over medium heat. Add the sage leaves and saute until fragrant (approx 2 minutes). Remove the leaves from the skillet and set aside.
- Finely dice the onion and garlic. Roughly chop the baby kale and walnuts.
- Warm the remaining olive oil in the skillet over medium heat. Saute the onion and garlic until soft and fragrant (approx 4 minutes)
- Add the vegetable broth and pumpkin puree to the pan and simmer, reducing the broth to a creamy consistency (approx 10 minutes). Stir in the cream from the canned coconut milk, chili flakes, salt and pepper and simmer for another 3 minutes.
- Sprinkle the arrowroot powder into the sauce, one tsp at a time, stirring until desired consistency is reached.
- Once your sauce has reduced, fold in the baby kale and noodles and remove from heat.
- Divide the pasta between two plates and top with walnuts and goat cheese, if desired. Serve hot.
- Leftovers will keep in the fridge for 3 days - store the walnuts and goat cheese separately and top when ready to serve.
- To keep this recipe vegan, avoid the goat cheese and substitute with nutritional yeast.
- If you’d like to add animal protein, you could bake a chicken breast separately, slice and top your pasta with chicken.