Creamy Pumpkin Pasta
Vegan, Vegetarian, Gluten-Free
- 8 oz . whole wheat fettuccine
- 1/2 cup whole basil leaves
- 15 oz . can organic pumpkin puree
- 3 Tbsp olive oil
- 1 tsp garlic
- 3/4 cup water
Cook the fettuccine according to package directions.
In a blender, blend the basil leaves until they small pieces.
Add in the pumpkin puree, olive oil, garlic, salt/pepper, and water. Blend into a sauce. Feel free to add more or less water, depending on your sauce consistency preference.
Heat the sauce over medium heat until it's evenly hot.
Pour the sauce over the cooked fettuccine. Serve hot and enjoy!
Calories: 352kcal | Carbohydrates: 51g | Protein: 10g | Fat: 12g | Sugar: 5g