Pumpkin Pasta
Ingredients
- 1 package of whole wheat pasta cooked
- 2 tbsp. extra virgin olive oil
- 3 cloves garlic minced or 3/4 tsp garlic powder
- ⅛ tsp red pepper flakes
- 1 tbsp. cornstarch
- 1¼ cup almond milk
- 1 can pumpkin purée
- Salt to taste
Instructions
- Heat olive oil in a sauce pan over medium heat.
- Add the garlic and red pepper flakes and sauté about 2 minutes.
- Sprinkle with the cornstarch and then whisk until thickened.
- Gradually whisk in the almond milk. Bring to a boil and then reduce heat and simmer until thickened, about 2-3 minutes.
- Add the pumpkin purée and stir until combined.
- Toss the sauce with your favorite pasta and enjoy!
Video
Notes
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pasta-Go-English.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pasta-Go-Mandarin.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pasta-Go-Spanish.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Pasta-Go-Vietnamese.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-English.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Mandarin.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Spanish.pdf https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Vietnamese.pdf