Super Simple Pasta with Pumpkin Sauce (gf)

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)

To make:

  • 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!). 
  • Enjoy!

Roasted Beet Hummus

You can’t beat beet hummus, amiright? I recently experimented with a recipe for this hummus and thought I’d share it. It’s supersimple and nutrient dense.

If you don’t like beets, it’s probably not the recipe for you because it tastes quite beety. However, if you like them, it’s delicious! Not to mention beet-iful in its bright pink color.

OK I will stop with beet jokes and share the recipe.



1 can garbanzo beans
Two large or three medium beets
Juice from 1 lemon, plus more as needed
1 T. tahini
Salt, pepper, cumin, cayenne to taste
1/4 cup of water or olive oil if you want a richer taste

To Make:

It’s important to note there are two ways to make this recipe. If you like a sweeter hummus, roast the beets before making. If you like an earthier taste and have a Vitamix or powerful, pulverizing blender, you can keep them raw. I preferred them raw.

  1. Optional: roast beets to soften at 375 for ~45 minutes
  2. Blend beets until creamy. If you opted not to roast the beets, this is going to take a minute. If your blender is not proving able, trying cutting the beets into pieces.
  3. Once creamy, add lemon juice, Tahini, water (or oil) and garbanzo beans, drained and rinsed
  4. Add in spices. Taste as you go to add more as needed. 

Enjoy with chips, carrots or cucumbers! :)