This was my first savory pumpkin recipe. ★☆. It was so easy to make and I had everything except the sage so I substituted mint( the type from the spice isle) it was absolutely delicious! This tomato pumpkin pasta sauce is perfect for fall and brings that element of comfort food to a healthy dish! . I decided to go out of my comfort zone and make creamy pumpkin pasta. Creamy Pumpkin Pasta that’s vegetarian, skinny and absolutely delicious! As an Amazon Associate I earn from qualifying purchases. That’s really what is amplifying the flavours of this sauce. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. and all while remaining dairy free, oil free, and virtually fat free. You can make the sauce ahead or store any leftover sauce in the fridge for four days in an air-tight container. I’m really excited to share this recipe with you today! If you tried this recipe, please let me know about it in the comments below. October 17, 2016 By Jen 4 Comments This post may contain affiliate links. Southwest Zucchini Noodle Mason Jar Salad, One-Pot Creamy Chicken Pot Pie Noodles – Life Made Simple, Slow Cooker Taco Lasagna – 365 Days of Slow Cooking, One Pot Chicken Florentine Pasta – The Baker Upstairs, Creamy Cajun Chicken Pasta – Creations by Kara, Chicken Cordon Bleu Lasagna – Butter With a Side of Bread. Use on any type of pasta Your email address will not be published. You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. Mixed it with pineapple ( for Taste ) and green peas ( for color ) and some vegan meatballs I had in the freezer. And if you’re still craving pasta recipes, keep scrolling down for 22 more amazing pasta recipes just for YOU! Taste and add any extra salt or seasonings. Place it in an airtight container in your freezer for up to 2 months. Happy National Pasta Day! I substituted ground clove for the ground nutmeg, and actually only used 1.5 cups of evaporated milk (only had one can, oops!). If too thick, continue adding evaporated milk until consistency desired. I know you will absolutely LOVE this vegan pasta sauce. Here I share easy gluten-free, paleo, whole30, vegan and low-carb recipes for everyday and every occasion. Welcome! All Rights Reserved. amzn_assoc_region = "US"; I’m sure it had a million calories but it was worth every bite. Copyright ©2020, Yummy Healthy Easy. Reheat sauce by transferring it from your storage container to a medium-large saucepan over medium-low heat until warmed through then serve. amzn_assoc_search_bar = "true"; This was more like soup than sauce. Drain the pasta immediately once cooked and toss into the sauce in the skillet. Filed Under: Dinner, Pizza & Pasta, Quick & Easy, Skinny, Vegetarian Tagged With: Dinner, Easy, Main Dish, Pasta, Pumpkin, Quick, Skinny, Vegetarian. Serve with extra parmesan cheese. I will definitely repeat it throughout the holiday season. Creamy Pumpkin Pasta that’s vegetarian, skinny and absolutely delicious! *If you plan to have leftovers, only cook enough pasta to eat right away and reserve some of the sauce for leftovers. Thanks so much for the feedback Robyn. Skinny Waffle Cookie Ice Cream Sandwich Recipe. I’m Nicole – the recipe creator, photographer and salt enthusiast behind Finished with Salt. Once the oil is heated, add the onions with a pinch of salt and pepper and saute for five minutes until translucent. This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. amzn_assoc_placement = "adunit0"; Creamy pumpkin pasta that was incredibly flavorful and delicious! amzn_assoc_ad_type = "smart"; When I was newly married, I worked at an Italian restaurant. Subscribe for all the yummy, healthy, easy recipes straight to your inbox. Once your pasta is cooked and drained, combine with the pumpkin sauce and garnish your plate with green onion, vegan parmesan cheese, or chili flakes for extra heat. The pumpkin adds so much dimension and depth of flavor and it’s of course a must when jumping into Fall! I always love hearing from you! I heated it up in the saucepan, tossed in some whole wheat linguine and devoured it! Thanks for your support! So I cooked some onions and garlic in a pan and then pureed them with pumpkin, evaporated milk and spices in my blender. amzn_assoc_ad_mode = "manual"; amzn_assoc_linkid = "853a2b77d92d075d758efb672c1ff481"; Saving & Printing Recipes from YHE with Ziplist! ★☆ Now my favourite part: pumpkin is super low in calories! Click here to learn more. salt, pepper, nutmeg and cinnamon (and cayenne if desired). You’ll find her sharing healthier, budget-friendly, family-friendly, and easy dishes with some yummy desserts thrown in, too! Add garlic and stir until fragrant. No washing, peeling, chopping or slicing! I have to admit that I don’t eat a lot of pasta. Fresh pumpkin sounds great. Hi Alie, is it possible that more than 2 cups of broth was added? *The Pumpkin Pasta Sauce will keep in the fridge for 4 days. Just enough to heat through without cooking it further. I used fresh roasted pumpkin! In a medium sauce pan, add your vegetable broth, pumpkin puree and all the seasonings, and simmer over medium low heat for about 5-6 minutes. Occasional cheat days included. Happy National Pasta Day! Required fields are marked *. She lives in beautiful Southern California with her husband and four boys. I’ve only shared one recipe for Southwest Zucchini Noodle Mason Jar Salad that incorporates the zucchini noodles. Blend until smooth. WOO HOO! Or if you don’t want to change the texture, place the plain pasta in boiling water for 30 seconds or so and drain it. ★☆ YAY!! *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. « Vegan Lemon Blueberry Muffins [GF + Oil Free], How to Make Blueberry Chia Jam – Low Sugar + No Pectin!


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