Pasta is and always will be one of my favorite dishes, esp if it has a creamy sauce coating.
Here is one option we are more then positive will be on the menu. Linguine with Creamy Pumpkin Sauce! YUM!! It just sounds good.. . .well, wait until you try it. Let the mouth watering begin!!
ps: adding a mid day mimosa to aid with the process is always fun. ;)
Ingredients:
-8 ounces Linguine
-4 to 5 garlic cloves
-2 sprigs fresh sage (12-13 leaves)
-3/4 cup canned pumpkin
-3/4 cup vegetable broth
-1/2 cup unsweetened almond milk
-1 tablespoon olive oil (or as needed)
-2 tablespoons nutritional yeast
-sea salt & freshly ground black pepper to taste.
Bring a large pot of salted water to a boil, add your pasta and cook until al dente (about 8-9 minutes).
Then drain. . .
Then drain. . .
-Heat olive oil in the pasta pot over medium heat.
-Add the garlic; stir for 3 minutes until softened.
-Add the pumpkin, vegetable broth, almond milk, nutritional yeast, and 3/4th of the sage.
-Reduce heat to medium-low and cook for 12 minutes. Make sure you stirring frequently, until the sauce is slightly thickened and reduced.
-Season with salt and pepper to your liking.
-Add the pasta to the sauce, and mix well until all the pasta is coated
**If you want a thicker sauce add more nutritional yeast by the tablespoon.
-Place on plate and add remaining sage to top of dish.
Enjoy~
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