Food Day is a nationwide celebration and movement for healthy, affordable, and sustainable food. Please join us on October 24th to observe Food Day at Whole Foods Market Oakland Wellness Club, 230 Bay Pl., Oakland, CA. The Wellness Club is located inside Whole Foods Market, across from the bakery. Schedule of Events: 5:00-6:30-Vegucated Film Screening (in the lecture room) 6:30-7:00-Post-screening discussion with Wellness Club’s Health Educators and Oakland Veg (in the culinary room) 7:00-8:00-Cooking Class with Chef Alex Bury (in the culinary room) Space is limited. Please RSVP to or call 510.834.9800 ext. 290. More info:

Welcome pumpkin season with a simple, yet gourmet pumpkin pasta by Chef Chloe Coscarelli. The sauce is creamy and mild with bursts of aromatic sage and toasty pecans. 

Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans

Serves 4 to 6


• 1 pound penne, cooked according to package directions

Pumpkin Cream Sauce

• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 4 cloves garlic, minced
• 1 (14-ounce) can organic pumpkin OR 2 cups roasted butternut squash

Join us as we observe Meatless Monday at Oakland’s finest Italian restaurant, Italian Colors When: Monday, October 15, 7 p.m. Where: Italian Colors, 2220 Mountain Blvd., Oakland Info:

• 2 tablespoons tomato paste
• 2 cups soy, almond, or rice milk
• 1 teaspoon ground nutmeg
• 2 teaspoons maple syrup
• 3 teaspoons sea salt
• ½ teaspoon freshly ground black pepper

Crispy Sage

• 2 tablespoons canola oil
• 8 fresh sage leaves, whole
• Sea salt
• ½ cup toasted pecans, roughly chopped
• 3 tablespoons chopped fresh sage


Bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. Drain and return to pot.

Classically trained Chef Chloe Coscarelli brings fun and energy to this healthful, animal-free cuisine by reinterpreting 125 of America’s favorite foods with great-tasting ingredients and clever techniques. Chef Chloe burst onto the culinary scene by winning the Food Network’s hit reality show Cupcake Wars—the first time a vegan chef captured the top prize—which delighted her many fans who had been loyally following her on

To make the Pumpkin Cream Sauce: In a large skillet, heat oil and sauté onions until soft. Add garlic and let cook a few more minutes. Remove from heat. In a blender, puree the onion mixture, pumpkin, tomato paste, nondairy milk, nutmeg, maple syrup, salt, and pepper until smooth.

To make the Crispy Sage: Heat 2 tablespoons oil in a small skillet until a small piece of sage sizzles when added to the oil. Fry the remaining sage leaves 4 at a time, flipping once, until crispy (about 1 minute total). Watch the sage leaves carefully to make sure that they do not burn. Let them drain on a paper towel and season lightly with salt.

To assemble the pasta: Toss hot pasta with Pumpkin Cream Sauce, toasted pecans, and fresh sage. Garnish with crispy sage and dig in!


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