MONTHLY FLYER
Pumpkin Alfredo Pasta
Creamy, comforting, and hormone-balancing. Pumpkin, coconut milk, and sage offer magnesium and beta-carotene to soothe nerves, nourish adrenals, and reduce cortisol’s effects.
Ingredients:
8 oz gluten-free quinoa or chickpea pasta (ideally fettuccini or linguini)
2 Tbsp olive or avocado oil
1 sm-med onion, chopped fine
2 cloves garlic, minced
1 cup plain pumpkin purée (not pumpkin pie filling)
¾ cup unsweetened coconut milk or cream– canned
8 oz gluten-free quinoa or chickpea pasta (ideally fettuccini or linguini)
2 Tbsp olive or avocado oil
1 sm-med onion, chopped fine
2 cloves garlic, minced
1 cup plain pumpkin purée (not pumpkin pie filling)
¾ cup unsweetened coconut milk or cream– canned
1/3 cup dried nutritional yeast
1/4 tsp dried sage
1/4 tsp thyme
Sea salt and pepper to taste
1/4 tsp dried sage
1/4 tsp thyme
Sea salt and pepper to taste
Optional: dash cinnamon & nutmeg for a fun flavour profile
2 cups broccoli, bite sized pieces
2 cups broccoli, bite sized pieces
1 bunch asparagus cut into 1 inch pieces
Optional: Add grilled chicken breast, diced
Directions:
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Cook pasta according to package directions.
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In skillet, heat olive oil and sauté onion and garlic 3–4 minutes.
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Stir in pumpkin, coconut milk, nutritional yeast, herbs, salt, and pepper.
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Simmer 5 minutes until creamy.
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Lightly steam broccoli and asparagus
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Toss sauce with drained pasta and steamed veggies.
Storage: Keeps in fridge up to 3 days. Sauce freezes up to 1 month
Prep : 15 minutes | Cook Time: 20 minutes | Serves: 4
