After making some pumpkin oatmeal, I still had a lot of canned pumpkin leftover and wasn't sure what to do with it. Hence, I came up with this simple pasta sauce that would also be delicious on vegetables, rice, or even as a pizza sauce. It definitely has a very unique flavor profile and a similar texture to an alfredo sauce, but is obviously much healthier. This recipe works great as a lunch or dinner and is SUPER filling. I found myself only being able to eat a very small bowl of it at a time because it filled me up so quickly!
This recipe, like most of my other recipes, can be changed up quite a bit, depending on dietary needs and flavor preferences. I encourage you to try this recipe using sweet potato or butternut squash in place of pumpkin or to change up the spices for new flavor ideas. This pasta is a great meal prep dish because you can make a lot at once and eat it all week long. You could even double the sauce recipe and save half of it in the freezer for a later date! This was very fun to create, and I hope you enjoy it as much as I did!
Pumpkin Pasta Recipe
Serves 4
Ingredients:
- 1 cup canned pumpkin
- 2 teaspoons tahini
- 1/4 cup almond milk
- 1/2 cup veggie broth
- 1 clove garlic
- rosemary (to taste)
- salt and pepper (to taste)
- half box of pasta
Steps:
1. Boil water and cook pasta according to box directions.
2. Add pumpkin, tahini, milk, broth, garlic, rosemary, salt, and pepper to a blender and blend until smooth and creamy.
3. Add a bit of pasta water to the sauce to thin it out to desired consistency.
4. Mix the sauce with the pasta and enjoy!
*Tip: Measurements for this recipe are
approximate, so feel free to adjust ingredients
to achieve desired flavors and textures.
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