Dinner

Pasta With Pumpkin Tomato Sauce

This pasta dish is a great dish to serve during the cold winter months. It is creamy and delicious. The flavors pair really well together and, is travel-friendly so you can take this dish with you to work or school. With a few steps, you will have a delicious and creamy meal ready to serve.

INGREDIENTS:

1 lb pasta ( you can use any pasta you like)

1/2 cup pumpkin puree (not pumpkin pie mix)

1 3/4 tomato sauce (unflavored)

1/2 cup plant-based milk

1/4 tsp garlic powder

1/4 tsp onion powder

3/4 tsp dried basil

1 tsp dried parsley

1 tsp sugar (any kind)

1/2 cup crumbled tofu or chopped mushrooms

1 cup spinach chopped

DIRECTIONS:

  1. Boil the pasta until cooked through and al dente. Drain and set aside.
  2. In a large skillet or pot (over medium heat) add a little water and toss in the tofu or mushrooms and cook until golden.
  3. Add the spinach and add more water if needed. Cook until the spinach is wilted. Remove the mixture to a bowl and set aside.
  4. In the same pot or skillet add the pumpkin, tomato sauce, milk, the spices, salt, and pepper to taste ( if using) Cook until warmed through and bubbly.
  5. Add the pasta and the tofu/mushroom mixture and toss to coat well.
  6. Pour into a serving dish and serve. You can top with chopped fresh parsley or basil.

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