Last Wednesday I shared a recipe on Instagram and have never gotten so much feedback from a story. People love food, y'all! I thought I'd share the dish here - it's the perfect hearty, healthy, autumnal dish.
I was inspired by this Paleo Hacks recipe, though I made a lot of changes to it because her sauce was trending sweet and I like mine spicyyyyyy.
Pasta with Pumpkin Sauce (gf)
- 1 T extra virgin olive oil
- I small white onion, chopped
- 1 cup pumpkin purée
- 1.5 to 2 cups unsweetened almond milk (adjust for consistency - should be sauce-like)
- 2 T tomato paste
- 1/2 t sea salt (adjust to preference)
- 1/2 t black pepper (adjust to preference)
- 1/2 t cayenne (adjust to preference)
- 1/4 t Pepperman (or any all purpose seasoning blend of your choosing)
- Pasta of your choice (we used this Edamame & Mung Bean Fettucine and it was delicious)
- Fresh, chopped basil (optional)
- Fresh parm (optional)
- Spinach (optional)
- Heat olive oil over medium heat in saucepan and add chopped onion. Sauté until onions are soft.
- Add pumpkin purée, almond milk, tomato paste and all spices.
- Let cook on low heat.
- Begin boiling a large pot of water for pasta. Once boiling, add pasta, salt and pepper so noodles absorb the flavor. Boil until al dente (7 - 8 minutes for bean noodles) or until they are the texture you like.
- While pasta cooks, be sure to continue stirring the sauce. Turn to a simmer if it has begun boiling. If it has gotten too thick as it has cooked, add more almond milk.
- Once the pasta is finished, drain in a colander. Remove the sauce from the heat.
- Serve the sauce over pasta. Add basil, parmesan, spinach or (if you're like us!) chicken meatballs (which we bought pre-cooked and simply heated up!).