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Pumpkin Pasta

2012-08-08
  • Yield : 4
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

Is it fall yet? I wish! I love summer food and the weather but I am ready for cooler days and fall foods! Here is a very easy pumpkin sauce you can mix with any noodle. This sauce is also very good as a sandwich spread.

 

Ingredients

  • 2 tbs olive oil
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 3 tbs tomato paste
  • 15 oz canned pumpkin (1 can)
  • 1 cup vanilla almond milk
  • 1 tsp nutmeg
  • 1 tbs sugar or maple syurp
  • 1/4 roasted salted cashews
  • 1/4 cup roasted salted pumpkin seeds
  • 1 tsp dried sage
  • Juice of 1/2 lemon
  • 1 tbs kosher salt
  • 1 tsp white pepper

Method

Step 1

Bring a large pot of heavily salted water to a boil. Add penne and cook according to package directions. When done, reserve 1 cup of liquid if needed to thin out sauce

Step 2

In a large skillet, heat oil and sauté onions until soft about 10 minutes. Add garlic, sage, and let cook a few more minutes. The longer ooking time will give the onions a deeper flavor.

Step 3

While Onions are cooking, add the pumpkin seeds and cashews to a food processor, wiz on high for about 30 seconds.

Step 4

Add the rest of the ingredients to the food processor (except the onion mix) and process until smooth.

Step 5

Add the onion mixture and process again for 10 seconds. Taste- adjust salt, pepper and lemon as needed.

Step 6

Mix with the noodles. Let stand for 5 minutes before serving. Serve with lemon wedges.

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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