15 Minute Healthy Creamy Pumpkin Pasta

• Vegetarian

• Produce

  • 1 tsp Garlic
  • 1/4 tsp Oregano
  • 1 15 ounce can Pumpkin
  • 1/4 tsp Sage
  • 1 Shallot, small
  • 1/4 tsp Thyme

• Pasta & Grains

  • 4 cups Pasta, dried

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/8 tsp Pumpkin pie spice
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Olive oil

• Dairy

  • 1/4 cup Greek yogurt, plain

• Liquids

  • 1/2 cup Pasta water

Found on runninginaskirt.com

Description

Ingredients

• 4 cups dried pasta (your favorite kind)
• ½ teaspoon olive oil
• 1 small shallot, chopped
• 1 teaspoon minced garlic
• 1 15 ounce can pumpkin (NOT pumpkin pie mix)
• ¼ cup plain greek yogurt (I buy 0%)
• ¼ teaspoon oregano
• ¼ teaspoon thyme
• ¼ teaspoon sage
• ⅛ teaspoon pumpkin pie spice
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• ½ cup pasta water (water you cooked the pasta in)
• optional garnish: fresh sage and/or parmesan

Directions

• Cook the pasta in salted water according to the package directions. After cooking reserve ½ cup of the pasta water.
• While the pasta is cooking, heat the olive in a non-stick skillet over medium heat. Add the shallot and cook 3-5 minutes until translucent. Add a pinch of the salt and pepper.
• Add the garlic and allow to cook for 20-30 seconds. Do not overcook or allow to burn.
• Quickly add the pumpkin to the pan. Stir together and add the rest of the salt, pepper and spices. Allow to simmer for 5 minutes.
• Remove from heat and stir in the greek yogurt to the sauce. Add the cooked pasta. Slowly pour the pasta water in until you get a good consistency.
• Serve with the optional sage and parmesan garnish!