Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 3 servings
For The Sauce
- 1 cup Fire Roasted Tomatoes
- 1 cup Pumpkin Puree
- 1 cup Hemp Milk
- 5 Garlic Cloves, minced
- 1/4 cup Mirepoix
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tsp Herbs De Provence
- 1 tsp Monk Fruit Sugar
- 1 tsp Garlic Powder
- 3 cups Trader Joe's Gigli Pasta
- 2 cups Arugula
- 1/4 cup VioLife Vegan Parmesan Cheese
Start by boiling the Gigli pasta according to instructions. Drain the pasta after it's done cooking and rinse with cold water. Place the pasta into a bowl and set aside.
In a large saucepan or dutch oven, add in the tbsp of avocado oil. Add in the chopped minced garlic and mirepoix over medium/low heat. Saute, do not allow the minced garlic to burn.
Once the mirepoix and garlic are heated, add in the pumpkin puree and fire roasted tomatoes. Stir until all of the ingredients are combined and then add in the hemp milk. Reduce the heat to low. Continue to stir and then add in the spices.
Measure out 3 cups of the sauce. Save the remaining sauce and allow to cool before placing into the refrigerator.
Simmer on low heat for a few minutes (5-10 min) before adding in the pasta. Add in the pasta and arugula. Stir until the arugula begins to wilt. Remove from heat and top with vegan parmesan cheese.
- Feel free to add more sauce to the pasta if the sauce isn't creamy enough. If the sauce is too creamy, add in a little water to thin it out.
- Calories are an estimate.
Serving: 1serving | Calories: 408kcal | Carbohydrates: 85g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 1432mg | Potassium: 167mg | Fiber: 6g | Sugar: 25g | Vitamin A: 414% | Vitamin C: 28% | Calcium: 33% | Iron: 15%