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8oz Wellth Foods Yellow Pea Pasta
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1 cup canned pumpkin puree
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1/2 cup vegetable broth
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1/2 cup unsweetened almond milk (or any milk of choice)
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1/4 cup grated Parmesan cheese (optional)
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2 tbsp unsalted butter
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2 cloves garlic, minced
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1/4 tsp ground nutmeg
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1/4 tsp ground cinnamon
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Salt and pepper to taste
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Fresh sage leaves, for garnish
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1/4 cup toasted pumpkin seeds, for garnish
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes. Drain and set aside.
Brown the Butter: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook until the butter begins to turn golden brown and has a nutty aroma, about 3-4 minutes. Be careful not to burn it.
Prepare the Pumpkin Sauce: Add the pumpkin puree, vegetable broth, and almond milk to the skillet with the browned butter and garlic. Stir well to combine. Add the ground nutmeg, ground cinnamon, salt, and pepper. Stir and let the sauce simmer for 5-7 minutes, allowing the flavours to meld together.
Combine with Pasta: Add the cooked pasta to the skillet and toss to coat the pasta evenly with the pumpkin brown butter sauce. If using, sprinkle in the grated Parmesan cheese and stir until melted and well combined.
Serve: Transfer the pasta to a serving dish. Garnish with fresh sage leaves and toasted pumpkin seeds for added texture and flavour.
