Vegan Pumpkin Alla Vodka Tortellini w/Sage
This is a decadent treat! Rich and creamy pumpkin sauce with a hint of heat. Add in a little sage for the win!
Servings: 6
Ingredients
- 1 Package Fresh Sage
- 2 T Vegan Butter
- 2 T Olive Oil
- 2 Shallots Diced
- 8 Cloves Fresh Garlic Diced
- 4 T Tomato Paste
- 1 Small Can San Marzano Tomato's Optional
- 1 to 2 t Red Pepper Flakes
- 2 t Dried Oregano
- Salt and Pepper to taste
- 1 Can Pumpkin
- 1/2 Cup Vodka
- ⅓ Cup Vegan Parmesan
- 1 Can Coconut Milk
- 1 Cup Non Dairy Milk
- 1 Package Vegan Cheese Tortellini I love Kite Hill Brand
Instructions
- In a small fry pan, add the butter and melt over medium heat. Once it is melted, add the sage and fry until golden brown. Remove from heat and set aside.
- In a medium sauce pot, add the olive oil, shallots and garlic. Cook over medium heat until the shallots are nice and soft. 4 to 5 minutes.
- Next add the tomato paste, oregano, red pepper flakes and salt and pepper. Cook for 3 to 4 minutes.NOTE - If I have some San Marzano tomato's, I add a small can as well. It will create a less pumpkin forward taste. You can also add more tomato paste as well. The San Marzano's are not necessary - you will still create a create sauce!
- Add the pumpkin and the vodka, mix in well. Cook at a low boil, stirring frequently for 4 to 5 minutes. You want to make sure you cook out the alcohol from the vodka.
- Now add the Coconut milk, the non dairy milk and the vegan parmesan. Bring to a slow boil and cook for 10 minutes. I like to add some of the crispy sage at this point as well. I save the rest of the sage to garnish on top of the final dish.You want your sauce to be nice and creamy, but not too thick. You can add more non dairy milk as needed. Taste and add more spices if needed.
- Bring a pot of water to boil and cook the tortellini per instructions.
- Add the cooked tortellini to the sauce and stir to mix well.
- Serve and enjoy.NOTE - I add some of the crispy sage and any extra vegan parmesan for a nice final touch!