Creamy Pumpkin “Pasta”

We want pumpkin EVERYTHING this time of year! This creamy pumpkin sauce is packed with protein and your favorite fall flavors! You won’t even miss regular pasta with these tofu noodles!

Creamy Pumpkin “Pasta”

Ingredients: Makes 4 servings

For the Pumpkin Sauce

  • 1 cup sun dried tomatoes packed in oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 sage leaves, minced
  • 1½ cups pumpkin puree
  • 1 cup tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • ½ cup coconut milk
  • pinch of cinnamon

For the “Pasta”

  • 2 bags Tofu Shirataki noodles
  • 1 lb. lean ground turkey
  • 1 onion, thinly sliced
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder


  1. Sauce: In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun dried tomatoes and sauté until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in coconut milk and season with salt, pepper, and red pepper flakes for heat.
  2. Pasta: Rinse noodles well in a colander and pat dry with a paper towel. Try to soak up as much water as possible. Brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.
  3. Toss the turkey, sauce, and pasta together and sprinkle with parmesan cheese. ENJOY 🙂

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