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Pumpkin Sage Pasta

by Crystal Hatch featured in 4 Ways To Use Canned Pumpkin

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 1 tablespoon
    cooking oil, of preference
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • ½ teaspoon
    red pepper flakes, optional
  • ½ teaspoon
    dried sage
  • 1 ½ cups
    almond milk (360 mL)
  • 15 oz
    pumpkin puree (425 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • ¼ teaspoon
    nutmeg
  • ½ box whole wheat pasta, cooked
    Calories 113
    Fat 4g
    Carbs 17g
    Fiber 3g
    Sugar 4g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
  2. Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
  3. Add the cooked pasta and and stir to coat.
  4. Serve warm.
  5. Enjoy!
 

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