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