Pumpkin pasta

 

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Ingredients

Scale
  • 1 can of coconut milk
  • pasta of choice
  • oil for cooking
  • chopped onions
  • 1 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1/2 tsp of salt and a dash of pepper
  • 2 leaves of diced sage
  • 1 and 3/4 cup of pumpkin puree
  • 1 heaping T of nutritional yeast
  • Mushrooms of choice

Instructions

  1. Leave the can of coconut milk in the fridge overnight.
  2. Boil pasta according to directions. Leave aside.
  3. In a pan, add some oil and saute some chopped onions. Mix it with 1 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of salt and a dash of pepper. add 2 leaves of diced sage leave. add the cream of the coconut can and 1 and 3/4 cup of pumpkin puree.
  4. Add 1 heaping T of nutritional yeast. Let it come to a boil and then simmer for a few minutes. Leave aside. Then blend.
  5. Sauté some mushrooms in a pan with salt, garlic and oil. Add to your pasta and toss with sauce! Enjoy!

 

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