Pumpkin Pasta

I just got back from my local grocery store and before I could even walk through the front doors, my eyes were gazing upon every variety of gourds and pumpkins known to man. Fall is beginning to fill the air, and the sight of pumpkins got me excited! As the days pass, my belly is beginning to resemble a pumpkin, and I can't wait to fill my belly with pumpkins! There are so many great recipes that use pumpkins – from soups to desserts and all the categories in between! I want to share a yummy, family friendly recipe today. The recipe is pumpkin sauce with snap peas served over whole wheat pasta! The orange color almost tricks you into thinking you are eating pasta smothered in cheese, but low and behold, it is the beloved pumpkin!   

Pumpkin is low in fat and calories, high in fiber, iron, manganese, niacin, potassium, high in vitamin A, B6 and C. I hope you enjoy this dish and as the aroma fills your home you get excited and ready as we move into the fall season!     

Pumpkin Sauce over Whole Wheat Pasta and Snap Peas

Ingredients

3 cloves garlic, crushed

1/2 onion, diced

1 tbsp olive oil

1/2 cup vegetable broth

1/2 cup soy milk

2 cups pumpkin, canned or pre-cooked

1 tsp nutmeg

Salt and pepper to taste

1/3 cup Romano or parmesan

1/2 cup finely chopped walnuts

Bag of frozen snap peas

Directions

If using fresh pumpkin, rather than canned, puree in a blender first until smooth. In a pot, sauté garlic and onion and olive oil 3-5 minutes. Reduce heat to low, and add veggie broth soy milk, pumpkin and rosemary. Stir. Allow to simmer on low, about 10 minutes. Add salt, pepper and walnuts, snap peas, cheese. Stir to combine, then remove from heat. Serve over cooked pasta and enjoy!