Though some people might only associate pumpkin with the staple holiday pie, it can be used in a variety of ways both sweet and savory. For dinner, try this delectable recipe that is also vegan, egg free and dairy free.
- 1 teaspoon coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1¾ cups cooked pumpkin puree or 1 15-ounce can pumpkin puree
- 1 cup almond milk
- 1 tablespoon minced fresh sage leaves
- 1½ teaspoons sea salt
- 1 pound gluten-free pasta
- Nutritional yeast, for garnish, optional
Melt the coconut oil in a skillet over medium heat. Add the onion and sauté until tender, 8-10 minutes. Add the garlic and sauté until fragrant, about 1 minute.
Transfer the onion and garlic mixture to a high-speed blender and add the pumpkin puree, almond milk, sage and salt. Blend until completely smooth and set aside.
Prepare the pasta according to the package directions, drain and return the pasta to the stockpot over medium heat.
Add the pumpkin sauce and stir well, until the pasta and sauce are hot. Serve immediately, with a sprinkling of nutritional yeast on top, if desired.
Nutrition Analysis: 310 cal, 3.5 g fat, 0 mg chol, 610 mg sodium, 67 g carbs, 5 g fiber, 3 g sugar, 6 g protein.
Megan Gilmore is founder of Detoxinista.com and a certified holistic health counselor who trained at the Institute for Integrative Nutrition. Reprinted with permission from Everyday Detox, by Megan Gilmore, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2015 by Nicole Franzen.