Name: Pumpkin Pasta Alfredo
Yield: 4
Ingredients: 15 ounces pumpkin puree; 1/4 cup nutritional yeast; 1 tablespoon reduced sodium white miso; 1/2 cup unsweetened soy, hemp or almond milk; 2 tablespoons tahini; 1-2 cloves garlic; 1 teaspoon garlic powder; 1/2 teaspoon allspice; 1/2 teaspoon ground black pepper or to taste; 1/4 cup no-salt-added or low sodium vegetable broth; 1 pound mushrooms, any variety, cut into bite-size pieces; 1 bunch broccolini or 4 cups broccoli florets; 7 1/2 ounces bean pasta, cooked according to package directions

Serves

Ingredients

For the Sauce:

15 ounces pumpkin puree

1/4 cup nutritional yeast

1 tablespoon reduced sodium white miso

1/2 cup unsweetened soy, hemp or almond milk

2 tablespoons tahini

1-2 cloves garlic

1 teaspoon garlic powder

1/2 teaspoon allspice

1/2 teaspoon ground black pepper or to taste

For the Pasta:

1/4 cup no-salt-added or low sodium vegetable broth

1 pound mushrooms, any variety, cut into bite-size pieces

1 bunch broccolini or 4 cups broccoli florets

7 1/2 ounces bean pasta, cooked according to package directions

Instructions

Add sauce ingredients to a blender and blend until well-combined.

Add vegetable broth and mushrooms to a large pot, bring to a simmer and cook for 5 minutes. Add broccolini and continue to cook for another 5 minutes or until the broccolini is tender.

Stir in the pumpkin sauce and cooked bean pasta and cook until heated through.

Nutrition Facts

Calories 386, Protein 27 g, Carbohydrates 59 g, Sugars 8 g, Total Fat 6.8 g, Saturated Fat 0.9 g, Cholesterol 0 mg, Sodium 239 mg, Fiber 18.3 g, Beta-Carotene 7709 ug, Vitamin C 89 mg, Calcium 315 mg, Iron 8.7 mg, Folate 123 ug, Magnesium 77 mg, Potassium 950 mg, Zinc 5.6 mg, Selenium 16.5 ug

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Pumpkin Pasta Alfredo