One Pot Pumkin Pasta Recipe

This One Pot Pumpkin Pasta couldn't be less difficult! Cooking the Pasta with the Creamy Dairy-free Sauce both saves time and provides flavor to this brief meal.

Ingredients

• 1/4 tsp Nutmeg
• 1 sprig of clean Rosemary
• 1 sprig of sparkling Sage
• three tbsp Cashew Butter
• 1 tbsp fresh Lemon Juice
• Salt and Black Pepper, to flavor
• 8 ouncesPasta, Gluten-unfastened if important (about four cups)
• 4 cups Low-Sodium Vegetable Broth
• ¾ cup Pumpkin Puree (now not Pumpkin Pie blend)
• 2 Shallots, minced
• 2 cloves of Garlic, minced

Commands

•  First, upload ¼ cup of Filtered Water (or 2 tsp Oil) to a large pot at the side of the Shallot, Garlic, Nutmeg, and sparkling Herbs. Sauté over Medium warmness until the Shallot and Garlic are translucent.
• add the Pumpkin Puree and Cashew Butter to the pot and blend well. once lightly incorporated, upload the Pasta and Vegetable Broth; stir again and produce to a simmer over high heat.
• once simmering, lessen the heat to Medium-Low and simmer for an extra 12-15 mins, or till the Pasta has cooked absolutely and simplest a thick sauce remains inside the pot. Stir the mixture each little while, to ensure nothing sticks to the bottom of the pot.
• ultimately, stir within the fresh Lemon juice and add Salt and Pepper to flavor. cast off the sparkling Herbs from the pot, if you did no longer chop them (see recipe notes). Divide the Pasta into bowls and serve heat. Leftovers will maintain inside the refrigerator for up to five days.

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