At this time of year, I find myself wanting everything pumpkin. Pumpkin beer, pumpkin ice cream, pumpkin pie…and the list goes on. Since I’m beginning to carbo-load for the NYC marathon this weekend, I wanted to make a pumpkin sauce for my pasta. I adapted this recipe from the Oh She Glows website and was so excited to try it out after yoga tonight. With nutritional yeast, I’m always skeptical on how it will taste, but somehow it really does add a slightly cheesy taste to the sauce, which has the ideal consistency from the arrowroot powder. The pumpkin puree is a good source of magnesium and potassium, as well as Vitamins A and K. This recipe cooks very quickly and will get dinner on the table within 30 minutes! I really enjoyed it and hope you will too 🙂

8 ounce box of pasta
1 tablespoon Earth Balance (or other non-dairy butter replacer)
3/4 cup vegetable broth
1 tablespoon arrowroot powder or cornstarch or flour
1/4 teaspoon garlic powder
6 tablespoons nutritional yeast
2 teaspoons Dijon mustard
1 cup canned pumpkin
1/2 teaspoon sea salt
freshly ground black pepper

1. Bring a large pot of salted water to a boil. Cook pasta, according to directions.

2. While pasta is cooking, add Earth balance in a pot over low-medium heat.

3. In a small bowl, whisk together broth and arrowroot powder and garlic powder until clumps are gone. Add into pot and whisk.

4. Whisk in nutritional yeast, mustard, salt, and pepper over low heat until thickened (about 5-7 minutes or so). Lastly, add in 1 cup of canned pumpkin and stir until combined and heated through.

5. Add sauce to cooked pasta and mix until pasta is evenly coated.

6. Leftovers can be stored in an air-tight container in the fridge for up to 7 days.