Creamy Pumpkin & Sage Pasta
Ingredients
The sauce
-
1
tablespoon
coconut oil
-
½
a yellow onion
chopped
-
3
cloves
garlic
-
1
cup
pumpkin puree
-
2
sprigs
fresh sage leaves
-
1
cup
unsweetened almond milk
-
¼
cup
nutritional yeast
-
1
teaspoon
fine sea salt
For serving
-
Pasta or spaghetti squash
of choice
Instructions
- Preheat the oven to 400°F if baking spaghetti squash.
- Slice the squash in half, scoop out the seeds, and place cut-side down on a lined baking sheet.
- Roast the squash for 30-45 minutes until easily pierced with a fork.
- In a skillet, melt the coconut oil over medium heat and sauté the onions and garlic for about 5 minutes until tender.
- Transfer the sautéed onions and garlic to a blender or food processor.
- Add pumpkin puree, almond milk, sage leaves, nutritional yeast, and salt to the blender.
- Blend until the sauce is smooth and creamy, adjusting seasonings to taste.
- Once the pasta is ready, transfer it to the skillet over medium heat and mix in the pumpkin sauce.
- Stir to combine and heat thoroughly, adjusting seasoning again if needed.
- Serve hot, garnished with additional nutritional yeast and fresh sage.
Nutrition Facts (estimated)
Servings
2
Calories
183
Total fat
8g
Total carbohydrates
18g
Total protein
8g
Sodium
1206mg
Cholesterol
0mg
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