I have created this plant-based creamy pumpkin pasta sauce for a single serving because my husband doesn't like eating pasta... but I do! I made a super simple sauce; With 6 ingredients in 10 min or less, you're ready to eat. If you are making it for 2 or want to have leftovers I would say double the ingredients.
-Pasta of your choice, I like to use this one
Cook enough for yourself and follow directions provided.
- 4 Tablespoons pumpkin puree
- 1/4 sweet onion
- 6-8 Tablespoons plain unsweetened "milk" (I used a cashew milk)
- 1 tablespoon nutritional yeast
- 1/2-1 tsp dried tarragon (or crushed sage)
- 1/4 dried thyme
- salt & black pepper
Start by finely chopping the onion sauté in a shallow pan using water or oil. Then add in your dried herbs using 1/2 teaspoon up to 1 full teaspoon depending on how much flavor you like. Next add in your pumpkin. Then and add nutritional yeast and then 1 tablespoon of milk at a time slowly whisking. Feel free to add 1/2 tsp of arrowroot powder (or cornstarch) to thicken the sauce and give it a shiny texture! Use salt and pepper to taste I like a lot so add a pinch and taste test until you're happy.
Drain pasta (do not rinse pasta) and return to pot. Add in your sauce and stir until pasta is evenly coated. Feel free to add a handful of chopped spinach to wilt into the hot pasta mix for a pop of color on your plate!
Click below to see the pasta I use as a diabetic
Enjoy and Please let me know if you make this by sending me a message to @iamcharlottefaith on instagram!
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