Monday made better with the best CREAMY PUMPKIN MARINARA PASTA (keto, gluten fre…
Monday made better with the best CREAMY PUMPKIN MARINARA PASTA (keto, gluten free and vegan option!) I made tasty big batch of this sauce a couple weeks ago before I left for my Cali trip and wishing I still had some left ? I love adding some pumpkin to my sauce, because it adds a creamy texture and a sweet aspect to the savory. Served this over some keto pasta from @almondlovewith…this pasta has an almond base, and it’s cooked from dry! Only 3 net carbs! Definitely go check it out. Topped this bowl with some fresh basil, roasted cherry tomatoes and dairy free mozzarella rolled into balls! SO YUMMY! Anyone else feeling off with the time change?
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Deets: Sauce: Sauté one chopped onion and 3 minced cloves of garlic in 1 tablespoon olive oil until soft, about 3 minutes. Add 1/2 cup pumpkin purée, 1/2 cup water, 1 can crushed tomatoes, 1 chopped onion, 3 minced garlic, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp coconut aminos, 1 tsp liquid aminos, Dash of nutmeg, 1/4 cup basil, 1/4 tsp sriracha, 1/4 cup parsley, 1 tbls balsamic, 2 tsp coconut oil/ghee, 1/2 tsp dried oregano, 2 tablespoons Parmesan/dairy free Parmesan. Bring to a boil then reduce heat to low and simmer for about 20-30 mins. •
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