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Once you make this, theres no turning back.
Once you make this, theres no turning back, says Kumai.
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The creamy sauce is made from a velvety-smooth, incredibly creamy base of coconut and pumpkin puree.
Finally, breadcrumb topping makes it extra crave-worthy (and who doesnt love a crispy first bite?).
The recipe is flexible, from the pumpkinstart from scratch, or use cannedto the pasta.
You could also swap in whole wheat or gluten-free pasta.
Keep reading to get the recipeand dont plan on leftovers.
Preheat the oven to 375F.
Lightly coat a 9 x 13-inch pan with coconut oil or olive oil cooking spray.
In a large saucepan, combine the pumpkin, garlic, thyme, coconut milk, and miso.
Cook over medium heat, uncovered, stirring occasionally, and making sure the all the pumpkin is submerged.
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Simmer until the pumpkin is fork-tender, about 30 minutes.
Remove and discard the thyme sprigs.
Carefully place the squash mixture in apowerful blenderand puree until smooth.
Meanwhile, cook pasta in salted water until just al dente.
Drain and rinse with cool water.
Spread pasta in the prepared pan and pour the pumpkin-coconut milk puree over the pasta.
Gently fold in the nutritional yeast and mix well to combine, ensuring that all noodles are coated.
Cover the dish with aluminum foil and bake, about 30 minutes, until bubbling and cooked through.
Meanwhile, in a small bowl, combine all topping ingredients.
Remove pasta from the oven, uncover, and sprinkle with breadcrumb topping.
Broil on high, two to three minutes, until breadcrumb topping is golden brown.
While youre prepping for Thanksgiving, check outthis sweet potato and okra side dishandall the ways to incorporate avocados.
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