Name: Cinnamon Root Veggie Pasta
Ingredients: 16 oz chopped root vegetables; 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

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

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

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.

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

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

CategoryAutumn, Child-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Gluten-Free, Pasta, Vegan, Vegetarian

Ingredients