Pumpkin Tomato Pasta

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Pumpkin Tomato Pasta

Author: Katie Brown

Ingredients

• 1 box pasta
• 2/3 cup Marinara sauce (store bought; no sugar added!)
• 2/3 cup Pumpkin Puree
• 1/4 cup Milk (Cows Milk, Heavy Cream, Plant Based Milk OR Canned Coconut Milk)
• 1 Tbsp of this spice blend: Himalayan Pink Salt, Garlic Powder, Onion Powder, Oregano, Cinnamon, Turmeric, Sage

Instructions

1. Cook pasta as directed
2. In a separate large saucepan add tomato sauce and pumpkin, stir
3. Once it is heated, add in milk a little at a time and continuously stirring (add more if still needs to thin out)
4. Add in spices, stir to combine together.
5. Use a slotted spoon to transfer the cooked pasta into the sauce mixture
6. Carefully fold the sauce into the pasta until fully coated
7. Add parm cheese on top if desire and fold