Ever since last week I’ve been working on a recipe for a savory pumpkin pasta sauce. I knew I wanted sage and roasted garlic as part of the dish. I was finally able to make the pasta sauce Saturday night! This week has been a whirl wind and honestly, I’ve been so busy I haven’t had time to snap pictures of my food before scarfing it down! So you get my Sunday meals today, because I was just a little less busy and Sunday’s I’m usually in the kitchen whipping up something with my camera nearby!
Sunday morning we made pumpkin pancakes topped with cinnamon apples and pumpkin pie spiced almond butter! Omg there seriously could not have been a better combination of flavors and textures. It was the first chilly morning we had (low of 37) and the cold air really had me loving our pancake routine!
Dave and I snapped some pictures of the homemade candy we made Saturday night, and I may or may not have had to “test” 4-6 pieces of this candy. I just couldn’t help myself and I had to make sure it was “blog worthy”! Luckily I knew I had a killer workout ahead of me and I really did need the fuel!
I made sure to offset that surge of sugar with a thin mint protein shake. I added ¼ cup of old fashion oats to the green smoothie recipe and was out the door headed to the gym before the football games were over. I’m not sure about you, but our gym gets a surge of guys once football is over and you almost can’t leave your spot without losing it. So we headed to the gym to get our workout in and it was a killer! I was so hungry by the time we were done I could have eaten my arm off!
We got home with just enough time for me to snag a banana with some pumpkin spice almond butter before I had to mow the grass. I don’t know about you but I pretty much procrastinate to the very last minute when it comes to mowing the grass. Ugh what a chore! I really do like the feeling of accomplishment once I’m done mowing – the house instantly looks better and I get a little workout in!
I was ready to eat the refrigerator by the time I was done. I ate cold leftover pumpkin pasta from Saturday night straight from the fridge, but there wasn’t much left, so I decided to made a quick pizza on lavash flat bread. Homemade pumpkin pasta sauce, sauteed spinach, mushrooms and roasted garlic topped with cannellini beans and caramelized onions. This.was.so.good. The pumpkin pasta sauce was pretty darn good – almost more like a vegan macaroni and cheese sauce. The nutritional yeast (or nooch) really adds that cheesy taste. If you don’t have any nutritional yeast, 1/4 cup of Parmesan or Gouda cheese would be really good melted in this sauce as well (it clearly would not be vegan though).
- 1 cup pumpkin puree
- 1 tablespoon cashew cream (soak cashews for 1-2 hours in hot water than blitz in food processor – awesome texture!)
- 2 tablespoons nutritional yeast
- 2 cloves roasted garlic
- ½ cup almond milk
- ¼ cup water
- 5-6 leaves of sage roughly chopped
- ½ tsp. salt
- ½ tsp pepper
- Combine all ingredients in a sauce pot over medium low heat
- Cook for 5-7 minutes
- Serve over your favorite noodles with a garnish of sage leaves and pumpkin seeds
I had this pumpkin pasta sauce over zucchini noodles Saturday night – so good and then as pizza sauce on Sunday. Dave was not a fan. He’s such a trooper trying stuff I make but he was NOT HAVING this. Oh well more for me!
Sunday night rolled around and I was pretty hungry still. I had leftover cannenili beans and some roasted cauliflower in the fridge needing some attention. I decided to make a homemade veggie burger and topped it with avocado, mustard, lettuce and tomatoes. I’ll be posting the recipe for this soon! The taste was spot on and I’ve been enjoying the other burgers for lunch this week!
Insert 3 more candy bars before bed. Oh and a greek yogurt with pumpkin spiced almond butter and pumpkin spiced granola (I’m addicted)!
What about you?
- Are you addicted to pumpkin this time of year?