Sage 'n' Pumpkin Pasta (Easy Carb Load!)

Prep Time: 60 minutes

Ingredients:

• 12 oz brown rice pasta

• 3 tbsp olive oil

• 1 cup roasted pumpkin, fresh preferred*

• 1 small yellow onion, thinly sliced

• 3 cloves garlic, smashed

• 1/4 cup sage leaves, fresh

• 2 tbsp lemon juice, fresh

• 3 tbsp nutritional yeast

• salt, to taste

• pepper, to taste

Instructions:

1. If roasting your own pumpkin, preheat oven to 350. Half the pumpkin, scoop out the seeds, drizzle with olive oil and roast on a baking sheet for 45 minutes. Once cooled, remove the skin and measure out 1 cup. *Save the rest for smoothies, oatmeal, and salads!

2. Begin to cook pasta per instructions. (*Once pasta is finished, remove from heat but keep in water!) Meanwhile, in a medium pan, heat the olive oil on low. Add in the onions and garlic. Cook down for 10 minutes.

3. Add lemon, sage and nutritional yeast. Stir and cook for 2 more minutes. Add salt and pepper.

4. Add in pumpkin. Stir— it will be thick.

5. Slowly add in 1/2 cup water from pasta. Once you get the creamy consistency, you can go ahead and drain your pasta of the remaining water and add it to the sauce.

6. Serve! Add additional nutritional yeast as you please.

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