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Pumpkin Ricotta Pasta

Ingredients

  • 1 box Lentil or Chickpea Pasta
  • 1/2 head kale, chopped
  • 1/2 sweet onion, diced
  • 1 cup cremini mushrooms, chopped
  • 1 clove garlic, minced
  • olive or avocado oil for cooking

Pumpkin Pasta Sauce

  • 1.25 cup pumpkin puree
  • .75 cup ricotta cheese
  • 1-2 tsp dried basil, parsley, rosemary, garlic powder, sage
  • Sprinkle cinnamon and nutmeg
  • 1/4 cup diced tomatoes (include juices)
  • 2-3 tbsp milk or water (to thin)
  • salt and pepper to taste

Instructions

  1. Boil water and cook pasta according to package directions.

  2. Meanwhile, mix together the pasta sauce ingredients in a bowl with a fork. Mix well to combine. Adjust spices to taste.

  3. Heat oil in a frying pan to medium heat. Add onion and garlic and cook for a few minutes until translucent. Add mushrooms and cook until soft. Add kale and cook for 1 minute or until wilted. Turn down to low heat.

  4. Add cooked pasta once kale has been cooked. Add pasta sauce and heat on low until sauce is warmed. Enjoy!