Pumpkin Pasta!


This is a explosion for your mouth! Shake up the usual with the fun addition of pumpkin with your pasta in place of the usual tomato sauce. I used penne and it was wonderful, although you can use any type of pasta you wish. This is also a vegan dish, and was a hit with my family. I served with acorn squash with maple syrup, was a nice compliment to this dish.

Ingredients:

1 can canned pumpkin puree

1 cup coconut cream

1 pound pasta

4 cups vegetable stock

1/2 cup white wine

1 onion, finely chopped

1/2 cup parsley

1 tsp nutmeg

1/2 tsp cinnamon

In large pot combine all ingredients except the coconut cream.

Cook for 10 minutes, covered.

Turn heat off, add the coconut cream.

Stir until creamy, add the spices and season with salt. Serve hot.

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