Autumn Pumpkin Pasta

• Vegan

• Produce

  • 1 Handfuls Arugula
  • 3 Basil, large fresh leaves
  • 4 Cloves Garlic
  • 1 cup Pumpkin puree, canned or homemade
  • 2 Shallots
  • 1/2 cup Tomatoes, canned

• Pasta & Grains

  • 1 lb Pasta

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Lots of Pepper, fresh cracked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on wellandfull.com

Description

Ingredients

• 1 Lb Pasta of Your Choice
• 2 Shallots, Chopped
• 4 Cloves Garlic, Minced
• Extra Virgin Olive Oil for Sauté
• 1 Cup Pumpkin Puree, Canned or Homemade
• ½ Cup Canned Diced Tomatoes
• 3-4 Large, Fresh Basil Leaves
• ½ Tsp Black Pepper
• ¼ Tsp Salt (or more to taste)
• 1-2 Handfuls Arugula
• Lots of Fresh Cracked Pepper

Directions

• Start by cooking the pasta according to the package directions.
• While the pasta is cooking, chop the shallots and mince the garlic.
• When pasta is done cooking, remove from heat and drain water. Then, put the pasta back in the pot and drizzle with a little extra virgin olive oil (to prevent the pasta from sticking together).
• Then, bring a drizzle of extra virgin olive oil in a sauté pan to medium-high heat. Add the shallots, and sauté for about ten minutes, until shallots have softened.
• Then, reduce heat to medium and add minced garlic. Sauté until the garlic is JUST browned (it cooks quickly - be careful not to burn!!)
• Once garlic is slightly browned, add in diced tomatoes and sauté for about five minutes, to let the flavors really mix.
• Then, add tomato/shallot/garlic mixture to a blender with pumpkin purée, basil leaves, salt, and pepper. Blend on high until everything is smooth and creamy.
• Pour the pumpkin sauce over the pasta and mix completely. If desired, add in 1-2 handfuls of arugula for a nice peppery flavor.
• Serve pasta in bowl, with lots of extra fresh cracked pepper on top.
• Enjoy!