Cinnamon Root Veggie Pasta

Inspired by @eatingbyelaine

 16 oz chopped root vegetablesWe get a precut frozen bag from Costco that contains golden beets, parsnips, sweet potatoes, and purple carrots
 6 oz pasta of choice
 4 oz mozzarella shreds (can also use vegan)
 1 cup canned pumpkin
 1 onion, chopped
 4 cloves garlic, minced
 2 tbsp pure maple syrup
 3 tbsp avocado oil
 1 tsp ground sage
 1 tsp salt
 ½ tsp ground cinnamon
 ¼ tsp ground pepper

1

In a medium pot, cook pasta according to package directions.

2

Heat a skillet on medium low flame. Add avocado oil and saute onions with root vegetables until caramelized. Add in minced garlic and cook for another few minutes until fragrant.

3

Add in canned pumpkin, maple syrup, and all spices.

4

Drain pasta and add to sauce. Sprinkle cheese on top and mix til well combined and melted. Enjoy!

Ingredients

 16 oz chopped root vegetablesWe get a precut frozen bag from Costco that contains golden beets, parsnips, sweet potatoes, and purple carrots
 6 oz pasta of choice
 4 oz mozzarella shreds (can also use vegan)
 1 cup canned pumpkin
 1 onion, chopped
 4 cloves garlic, minced
 2 tbsp pure maple syrup
 3 tbsp avocado oil
 1 tsp ground sage
 1 tsp salt
 ½ tsp ground cinnamon
 ¼ tsp ground pepper

Directions

1

In a medium pot, cook pasta according to package directions.

2

Heat a skillet on medium low flame. Add avocado oil and saute onions with root vegetables until caramelized. Add in minced garlic and cook for another few minutes until fragrant.

3

Add in canned pumpkin, maple syrup, and all spices.

4

Drain pasta and add to sauce. Sprinkle cheese on top and mix til well combined and melted. Enjoy!

Cinnamon Root Veggie Pasta

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