Looking for creative ways to use up the extra pumpkin from the holiday dinner. Try this recipe for Creamy Pumpkin Pasta. The addition of coconut milk and cayenne in this pumpkin pasta recipe really makes it awesome. Other types of milk can be used but coconut milk makes it extra creamy. Don’t be afraid to give this a try. Pumpkin is so great in savory dishes, not just in desserts.
Ingredients:
- 1 pkg spaghetti or pasta of your choice
- 2 cups pumpkin puree
- 1 can full fat coconut milk (you can probably sub almond milk, but it will be less creamy)
- 3-4 garlic cloves minced
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- salt to taste
Directions:
Cook the pasta according to the package instructions. Combine all the ingredients except the pasta in a blender and blend until smooth. Pour sauce over cooked pasta and serve immediately or refrigerate for later. Should last for about a week in the fridge. You can add some chopped green onions on top for garnish and a bit of an onion flavor.
(Recipe courtesy of My Whole Food Life)