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Pumpkin Sage Pasta

by Crystal Hatch • from the video 4 Ways To Use Canned Pumpkin

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, 1 can (425 g)
  • salt, to taste
  • pepper, to taste
  • ¼ teaspoon
    nutmeg
  • ½ box whole wheat pasta, cooked

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Preparation

Under 30 min

  1. In a medium pot over medium heat, add the oil, onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
  2. Add almond milk, pumpkin, salt, pepper, and nutmeg. Combine until a smooth, creamy sauce forms. Allow to heat through.
  3. Add prepared pasta and combine.
  4. Serve hot.
  5. Enjoy!
 

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