Pumpkin Pasta with Mushrooms
Ingredients
- 1 can coconut milk
- Pasta
- Oil
- Chopped onions
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Dash of pepper
- 2 diced sage leaves
- Cream from coconut can
- 1 and 3/4 cup pumpkin puree
- 1 heaping tablespoon nutritional yeast
- Mushrooms
- Salt (for mushrooms)
- Garlic (for mushrooms)
- Oil (for mushrooms)
- Optional: tofu or tempeh
Preparation
Leave a can of coconut milk in the fridge overnight.
Boil pasta according to directions and set aside.
In a pan, add oil and saute chopped onions, then mix with 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and a dash of pepper.
Add 2 diced sage leaves.
Add the cream from the coconut can and 1 and 3/4 cup pumpkin puree.
Add 1 heaping tablespoon nutritional yeast.
Let the mixture come to a boil, then simmer for a few minutes, set aside, and blend.
Saute mushrooms in a pan with salt, garlic, and oil, then add to pasta and toss with sauce.
Pro tip: Add tofu or tempeh to boost protein content.
