Perfect Pumpkin Pasta

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!

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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.