Tomato Pumpkin Pasta Sauce
1 box pasta
2/3 cup Marinara sauce (store bought; no sugar added!)
2/3 cup Pumpkin Puree
1/4 cup Plant Based Milk or Canned Coconut Milk (depends on what tomato sauce end up using)
1 Tbsp Breakfast Blend (By Primal Palate)
or replace with: Himalayan Pink Salt, Garlic Powder, Onion Powder, Oregano, Cinnamon, Turmeric, Sage …. or honestly, whatever spiced desired!
Cook pasta as directed
In separate large sauce pan add tomato sauce and pumpkin, stir
Once it is heated, add in milk a little at a time and continuously stirring (add more if still needs to thin out)
Add in spices, stir to combine together.
Use a slotted spoon to transfer the cooked pasta into the sauce mixture
Carefully fold the sauce into the pasta until fully coated
Add parm cheese on top if desire and fold