Creamy Pumpkin Pasta

Imported from previous blog:
I came across this recipe a couple weeks ago and I decided to try it out. I liked it, I made a couple of changes to the original and I used whole wheat pasta. I took it to a potluck and people seemed to like it. Try it out! Tomorrow if the first day of fall, and although I still miss summer I am looking forward to seeing crispy leaves and incorporating more pumpkin into my diet! :]

 

Creamy Pumpkin Pasta
Adapted from Babble's Pumpkin Almond Pasta:  

• 3/4 cup pumpkin puree
• 1/2 cup almond milk
• 1/2 cup vegetable broth ( I used a vegetarian bouillon cube and water)
• 1/2 cup sliced almonds
• 2 cloves of garlic, if you don't want a strong  garlic taste try one instead
• 2 tbsp nutritional yeast
• 1/4 tsp black pepper
• 1 tsp maple syrup+1/2 tsp cinnamon
• 1/2 an onion chopped
• Salt to taste
• 1 box of whole wheat pasta

How to:

1. First saute your onion until caramelized, halfway I added the garlic so that it could cook a bit.I sprinkled a bit of cinnamon and almonds to the top, but you don't have to do that.

2. Add all the sauce ingredients – including the onion and garlic to a blender. Adjust accent ingredients as desired. Blend until creamy – the almonds may look like fine bits but generally be quite smooth. Simmer sauce on the stove until warm and bubbly.

3. Cook your pasta. Drain.

4. Toss pasta sauce with warm pasta.

Enjoy!