Creamy Pumpkin Pasta

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Course: Main Dish

Cuisine: South American

Author: Heather Nicholds

This is a super creamy and delicious sauce, to give a change of pace from tomato sauce or pesto. Paired with mushrooms and spinach for texture and nutrition, it’s a great choice for a totally healthy meal that feels like an indulgence.

Ingredients

4 oz whole grain pasta, about 3 cups dry
4 mushrooms, sliced
1/2 onion, chopped small
1 clove fresh garlic, minced
1 tsp olive oil, or water or veg broth
1 cup spinach, chopped
1 Tbsp fresh sage, or 1 tsp dried (optional)
1/2 cup pumpkin puree
3/4-1 cup non-dairy milk
2 tablespoons nutritional yeast
Pinch sea salt
Pinch black pepper

Instructions

Cook the pasta, boiling for 8-10 minutes until just cooked.
Meanwhile, heat a large pan to medium and saute the mushrooms, onion, and garlic in olive oil (or water or veg broth) until soft and lightly browned. Add the spinach, and toss until it wilts.
Push the vegetables to the side of the pan, and add the pumpkin and non-dairy milk to the empty side, stirring them together into a thick sauce. Add the nutritional yeast, sage (if using), salt, pepper, and any other seasonings you like. Toss the sauce through the vegetables.
Once the pasta is cooked, drain, and either toss in the pan with the sauce or serve topped with sauce.

Nutrition