This can be a enjoyable, autumn twist on marinara sauce and is a pleasant vegetarian recipe that’s naturally decrease in fats than different pumpkin pasta recipes.
Servings: 6 servings
Energy: 413 kcal
gluten-free elbow or penne noodles
thinly sliced contemporary sage,
milk or dairy-free milk of alternative
kosher or positive sea salt,
plus extra for the water
freshly floor black pepper
roughly chopped pine nuts,
grated Parmesan cheese,
Prepare dinner pasta to al dente. Drain, reserving about ½ cup pasta cooking water
In a medium-sized skillet, sauté garlic and onion in olive oil for 3-5 minutes. Add half the sage and warmth for an additional minute. Cut back warmth to low and add milk and pumpkin. Stir gently to mix elements. Enable combination to simmer till flavors are nicely mixed, about 8-10 minutes. Add salt and pepper, stir to mix, and take away from warmth.
Add cooked pasta and reserved pasta water. Add pine nuts (if utilizing) and prime with the remaining sage and the grated Parmesan (if desired).
Quantity Per Serving
Energy from Fats 126
% Day by day Worth*
Whole Fats 14g
Saturated Fats 3g
Ldl cholesterol 7mg
Whole Carbohydrates 61g
Dietary Fiber 2g
* P.c Day by day Values are primarily based on a 2000 calorie diet.
Disclaimer: All vitamin details on Merely Gluten Free are meant solely as a information and will differ relying on product manufacturers used or ingredient substitutions. Some errors could happen, so you’re inspired to verify the recipe’s ingredient and vitamin suitability on your personal diet.
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