Pumpkin Alfredo-Sauce Pasta

This is a healthier version of Alfredo pasta with a Holiday twist. Fall is the beginning of the Holiday season and is also pumpkin season! It’s all about the pumpkins! We get to enjoy them in pies, soups, pastries, even in café lattes. Here is a healthier version of Pasta Alfredo with pumpkin sauce. It is a great way to start the Holiday season. You can combine it with the vegetables or protein of your choice (Chicken, shrimp, tofu, etc.). Hope you enjoy it!

4-6 portions

1 cup pumpkin puree (can is ok unless you want to make your own)
½ cup of chicken or vegetable broth low in sodium
1 tablespoon extra-virgin olive oil
1 teaspoon of chili powder
½ teaspoon of garlic powder
¼ teaspoon of onion powder
½ teaspoon of salt
¼ teaspoon of ground pepper
1 tablespoon of nutritional yeast
2 tablespoons of coconut milk from a can, or coconut cream if you prefer a creamier consistency

Pasta of your choice, (Rotini, fettuccine, penne, etc.)
Vegetables of your choice (mushrooms, spinach, broccoli)
Hemp seeds (optional topping)

Add all the sauce ingredients to a medium pot, stir and cook over low heat for 10 minutes
In a separate pan heat olive oil and sauté the vegetables. I recommend cooking the mushrooms separately because they will release a lot of liquid.
In the same pan, add the pasta, the protein, and the sauce. Stir at low heat for 1-2 minutes.
Serve and sprinkle a pinch of hemp seeds on top.