Creamy Pumpkin Pasta with Peas and Toasted Walnuts
Ingredients
The pasta
-
2
cups
dry whole-wheat pasta shells or elbow macaroni
-
1
cup
frozen peas
The sauce
-
1
tbsp
butter or coconut oil
-
1
cup
unsweetened almond milk
-
2
tbsp
flour (whole-wheat pastry flour recommended)
-
1
cup
pumpkin puree
-
2
tbsp
nutritional yeast
-
1 ½
tbsp
chopped fresh sage
-
1
tsp
salt
-
1
tsp
cinnamon
-
¼
tsp
garlic powder
-
⅛
tsp
nutmeg
-
¼
cup
walnuts, toasted
Instructions
- 1. Boil water in a medium or large pot, adding a pinch of salt, and cook the pasta according to the package directions.
- 2. While the pasta cooks, heat a medium pot over medium-low heat and add butter or coconut oil.
- 3. In a bowl, whisk together the almond milk and flour, then add to the pot with the remaining sauce ingredients and whisk to combine. Cook until heated through, whisking frequently.
- 4. Microwave the peas for one minute and set aside.
- 5. Toast the walnuts in a small pan over medium heat for 5-8 minutes until fragrant and browned, then pulse in a food processor until they resemble breadcrumbs.
- 6. Strain the pasta and add it back to the pot with the sauce and peas. Stir to combine, then pour into a casserole dish and top with toasted walnut crumbs. Serve.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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