Easy Pumpkin Pasta Sauce
Ingredients
For Pasta
- 160 g buckwheat pasta fussilli style
For Sauce
- 200 g raw Hokkaido pumpkin diced into cubes
- 130 g nonfat greek yogurt
- 1-2 clove(s) garlic
- 10 g parmesan
- 1 tbsp nutritional yeast (optional)
- 1/2-1 tsp salt
Garnish
- 10 g parmesan
- fresh basil leaves
- green olives (optional)
Instructions
- Cook the pasta according to the instructions on the packaging.
- In the boiling water cook the diced pumpkin until it gets soft. Drain the pumpkin and transfer it to the blender.
- Blend the cooked pumpkin with all sauce ingredients in the blender on high speed until combined.
- In a medium bowl combine pasta and the pumpkin sauce from the blend. Mix a couple of times and serve in two bowls. Garnish with parmesan, fresh basil leaves, and olives.