Pumpkin Pasta

This recipe is cozy fall comfort food at it’s finest. With all of the warming harvest flavours, it’s something you’ll want to keep in rotation as the weather gets cooler.

Serves 2

30 min

Ingredients:

1 pkg Liviva Edamame Fettuccine

1 bunch of fresh sage

1 tbsp olive oil

1 sweet onion

6 cloves garlic

1 cup vegetable broth

1.5 cups pumpkin puree

1 cup full fat coconut milk

1 pinch red chili flakes

salt and pepper to taste

4 tbsp arrowroot powder

2 cups baby kale

1 cup walnuts

2 tbsp goat cheese (optional)

Directions:

1. Prepare pasta according to package directions. Set aside.
2. In a medium skillet, heat a splash of olive oil over medium heat. Add the sage leaves and saute until fragrant (approx 2 minutes). Remove the leaves from the skillet and set aside.
3. Finely dice the onion and garlic. Roughly chop the baby kale and walnuts.
4. Warm the remaining olive oil in the skillet over medium heat. Saute the onion and garlic until soft and fragrant (approx 4 minutes)
5. Add the vegetable broth and pumpkin puree to the pan and simmer, reducing the broth to a creamy consistency (approx 10 minutes). Stir in the cream from the canned coconut milk, chili flakes, salt and pepper and simmer for another 3 minutes.
6. Sprinkle the arrowroot powder into the sauce, one tsp at a time, stirring until desired consistency is reached.
7. Once your sauce has reduced, fold in the baby kale and noodles and remove from heat.
8. Divide the pasta between two plates and top with walnuts and goat cheese, if desired. Serve hot.

Notes:

1. Leftovers will keep in the fridge for 3 days - store the walnuts and goat cheese separately and top when ready to serve.
2. To keep this recipe vegan, avoid the goat cheese and substitute with nutritional yeast.
3. If you’d like to add animal protein, you could bake a chicken breast separately, slice and top your pasta with chicken.