Pumpkin Sage Pasta

1 of 4 Ways To Use Canned Pumpkin by Crystal Hatch

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
  • 15 oz pumpkin puree
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon nutmeg
  • ½ box whole wheat pasta, cooked

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!

Nutrition Info

Calories 113

Fat 4g

Carbs 17g

Fiber 3g 

Sugar 4g

Protein 2g