Brussels Sprouts Pumpkin Pasta
This Creamy Pumpkin Pasta is simple to make, plan-based friendly, and so so delicious!
ingredients
- 1 pound pasta (I used quinoa-based spaghetti)
- 1 bag of Ocean Mist Farm Season & Steam Brussels Sprouts
- 15 ounces pumpkin puree
- 1 tablespoon of olive oil
- 1/2 teaspoon dried sage
- 5 cloves of garlic, roughly chopped
- 1/2 sweet onion, roughly chopped
- 1 1/4 cups milk of choice (regular or plant-based works well – you can also use cream for a thicker sauce)
- 1 cup Parmesan cheese (vegan optional) – optional
- Salt and pepper to taste
- Make a Recipe
- Powered by
- chicory logo
Instructions
- Cook pasta according to package directions. Strain and set aside.
- Steam the sprouts according to package directions. They don’t need any seasoning as we toss them in a sauce, but I usually drizzle a pinch of garlic powder and salt in a little olive oil.
- Heat the oil in a large skillet over medium heat. While hot, add the onion, garlic and sage and sauté for 5 minutes.
- Add the onion mixture to a blender or food processor and add the remaining ingredients: pumpkin, milk, salt, and pepper. Blend until creamy and smooth.
- Add the sauce to the pan you used to sauté the vegetables. Put the pan on medium heat and add the cheese, if using. Stir constantly to combine and cook until well-heated and cheese is completely melted.
- Stir in the pasta and steamed brussels sprouts. Serve and ENJOY!
