Ingredients:
- 16 ounces penne or rotini pasta
- 15 ounce can pumpkin
- 1 cup Zacca hummus
- ¾ cup coconut milk
- ¼ teaspoon sage
- ¼ teaspoon oregano
- ½ teaspoon salt
- 3 cups fresh peas
- ¼ cup sundried tomatoes
- 1 cup chopped onion
-1 tablespoon minced garlic
Instructions:
1. Bring water to a boil and cook pasta al dente
2. Remove, strain and set aside
3. In a medium-sized pan, saute onion and garlic 3-5 minutes until browned
4. Once browned, add sage, salt, and oregano
5. Reduce heat to low and add coconut milk, pumpkin and hummus
6. Stir together until sauce thins and everything is combined
7. Fold in pasta, peas and sundried tomatoes
8. Stir until pasta is evenly coated
9. Enjoy!
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