Pumpkin puree is my go to if I want some super creamy pasta sauce. This recipe is a quick and easy week night dinner. If you don’t have a lot of time (or don’t want to do dishes) you can simply mix the pumpkin puree, almond milk and butter and heat it in the microwave. I have added chickpeas to the sauce, but you can also add some grilled tofu or chicken. I love to mix zucchini noodles (aka zoodles) and regular whole grain spaghetti. This way I can satisfy my pasta cravings and get a good portion of veggies at the same time.
For the Sauce
250g pumpkin puree (I used butternut)
170 ml almond milk (oat or soy milk will work too)
1 tbsp almond butter
1 garlic clove (optional)
salt, pepper to taste
120g whole grain noodles
parmesan cheese for serving
Boil water in a large pot. Salt the water and add pasta. Chop the onion (and garlic) in small pieces.
In the mean time use a vegtable spiralizer to cut the zucchini into thin curls. (If you don’t have one you can use a peeler) Mix the zoodles with roughly 1/2 teaspoon of salt and set aside.
Heat two tablespoons of olive oil in a large sauce pan. Add the onion to the pan and stir frequently. When the onion pieces are soft and translucent add pumpkin puree, almond milk and almond butter.
Add zoodles to the sauce. Simmer for a few minutes. Add nutmeg and pepper to taste.
Drain the noodles. Place on a plate and serve with the pumpkin sauce. If you like sprinkle with ground parmesan cheese. Enjoy!