Instructions & Ingredients

by Renée Altman RHN, Verity Nutrition

Ingredients:

Sauce

  • 2 tablespoons coconut oil
  • 1 tablespoon fresh rosemary
  • 1 can pureed pumpkin
  • 1 garlic clove, minced
  • 1/2 cup half and half cream (vegan- substitute 1/2 cup coconut milk from the
  • can)
  • 1/3 cup parmesan cheese, shredded (vegan- 1/3 cup daiya cheese + 1/2 teaspoon garlic powder)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt

Instructions:

  1. Melt oil in a pan and sauté rosemary so it infuses in the oil. Remove rosemary from the pan but leave the oil.
  2. Boil water in a pot and cook pasta to desired firmness (5-8 minutes).
  3. Add remaining ingredients into the coconut oil and stir until combined, keep on low heat until pasta has finished cooking.
  4. Combine sauce with pasta.

Serve and Enjoy!

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