Enjoy this orange twist on the classic red sauce from @winniesbalance and serve it with your favorite pasta.
< 45 minutes
8 ounces pasta
2 tablespoons olive oil
6 cloves garlic, minced
1 yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups spinach, packed
1 can (15 ounces) pumpkin puree
1 can (15 ounces) coconut milk
2 tablespoons Parmesan cheese
Prepare pasta in boiling water. Drain and leave to side.
Heat 1 tablespoon olive oil in a saucepan on medium-high heat. Add 2 cloves garlic and cook for 10 seconds, then add onion; sauté until softened. Remove ½ of the onions and set aside.
Add red and green peppers to the saucepan, cooking for about 1 minute, or until softened. Add in baby spinach and cook until wilted.
Place the onions, 4 cloves garlic, 1 tablespoon olive oil, pumpkin puree, coconut milk, and Parmesan cheese into your Oster® blender. Blend on HIGH speed for 15 to 30 seconds or until mixture is smooth.
Toss sauce into pan with veggies. Add in your favorite pasta and toss to combine.