Paleo

August 10, 2021

Pasta with a Pumpkin Sage Cream Sauce

I don’t do well with grains of any kind, so pasta has been out of my diet for years. Recently I discovered Jovial cassava pasta and it has been a game-changer. The taste and texture are that of regular gluten pasta. After discovering this, I knew I needed to develop a fall pasta dish. This dish would work great for a side or add some chicken and shrimp to create a full meal.

Pasta with a Pumpkin Sage Cream Sauce

This creamy dish is made with Jovial cassava pasta and tossed in a dairy-free pumpkin sage cream sauce. It's Paleo and gluten-free.

Prep:
5
min
cook:
25
min
total:
30
min
Author:

Elishah

Ingredients
  • 2 T ghee
  • 2 T cassava flour
  • 4 garlic cloves, minced
  • 1 C pumpkin puree
  • 1 T minced fresh sage
  • 1 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pepper
  • 2 1/2 C full fat coconut milk
  • 1-8oz box Jovial cassava pasta
  • 1 T nutritional yeast
  • 1 tsp lemon juice

Instructions
  1. In a medium pot, fill with water and cook the cassava noodles per the directions on the box.
  2. In a large sauté pan on medium low heat, add the ghee and garlic. Sauté for about 1 minute, until the garlic is fragrant but not burnt.
  3. Sprinkle the cassava flour over the ghee/garlic mixture and whisk together. Continuously whisk while adding the coconut milk in. Bring to a simmer.
  4. Add the pumpkin puree, sage, sea salt, cinnamon, nutmeg, pepper, nutritional yeast, and lemon juice. Stir to thoroughly combine all the sauce ingredients and bring to a simmer, remove from the heat.
  5. Toss the drained pasta with the pumpkin cream sauce and serve.

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