Cinnamon Root Veggie Pasta (Edit recipe)

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This is a fall pasta built on a bag of frozen chopped root vegetables — golden beets, parsnips, sweet potatoes and purple carrots — caramelized in a skillet with onion and garlic. The sauce is a cup of canned pumpkin, with maple syrup, ground sage and half a teaspoon of cinnamon. The cinnamon is what makes people ask what is in it. Mozzarella stirred through at the end pulls it together into something that coats the pasta.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 4

Ingredients

16 oz Root Vegetables, chopped (golden beets, parsnips, sweet potatoes and purple carrots)
6 oz Pasta, of choice
4 oz Mozzarella Cheese, shredded (can also use vegan)
1 cup Pumpkin Purée, canned pumpkin
1 whole Yellow Onion, chopped
4 cloves Garlic, minced
2 Tbsp Pure Maple Syrup
3 Tbsp Avocado Oil
1 tsp Sage, Dried, ground
1 tsp Salt
1/2 tsp Cinnamon, Ground
1/4 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium pot, cook pasta according to package directions.
Heat a skillet on medium low flame. Add avocado oil and saute onions with root vegetables until caramelized. Add in minced garlic and cook for another few minutes until fragrant.
Add in canned pumpkin, maple syrup, and all spices.
Drain pasta and add to sauce. Sprinkle cheese on top and mix til well combined and melted. Enjoy!

Notes

Inspired by @eatingbyelaine.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	401
Fat:	19 g
Carbohydrates:	25 g
Protein:	34 g
Cholesterol:	15 g
Sodium:	1087 mg
Fiber:	6 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.