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Cinnamon Root Veggie Pasta

This is a fall pasta built on a bag of frozen chopped root vegetables — golden beets, parsnips, sweet potatoes and purple carrots — caramelized in a skillet with onion and garlic. The sauce is a cup of canned pumpkin, with maple syrup, ground sage and half a teaspoon of cinnamon. The cinnamon is what makes people ask what is in it. Mozzarella stirred through at the end pulls it together into something that coats the 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!

Nutrition Facts

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Serving size