Pasta Bake with Pumpkin Sauce

This PASTA BAKE WITH PUMPKIN SAUCE is hands down my favorite cozy recipe!

Funny Fact:

I used to call it a mac and “cheese” but my boyfriend feels very strongly that this isn’t a “cheese” and that I should just call it what it is... a pumpkin sauce! Either way... it’s my fave.

Base + add ins:

The pasta, sauce and breadcrumb topping is the base - Then every time I make it I switch up the protein and veggie add-ins with whatever I have! This time I had chicken sausage spinach and zucchini!

Other Options:

In the past I’ve also done a buffalo chicken with tomatoes and onions add in!

Gluten free

Dairy free

Fast Metabolism Diet Approved

Phase 3

Sauce:

1 cup arugula @organicgirl

1 cup organic pumpkin puree

1 cup oat milk

1 tbsp coconut flour @bobsredmill

4 tbsp vegan Parm cheese @goveggiefoods

1/2 tsp black pepper

1/2 tsp Sea salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp cayenne

8 ounces gluten-free pasta @tolerantfoods

Topping:

4 tbsp gluten free breadcrumbs

1 tbsp olive oil for topping @primalkitchenfoods

1/2 tsp garlic powder for topping

1/2 tsp onion powder for topping

1 chicken sausage sliced

1/2 cup zucchini cubbed

Directions:

1. Preheat oven to 400 degrees

2. Boil 8 ounces of pasta for approx 10 minutes.

3. Add oil to a large cast iron skillet.

4. Mix together the cheese sauce until creamy then fold into pasta and arugula. Separately, air fry the chicken sausage slices and zuchinni until fully roasted.

5. In a separate bowl mix the breadcrumbs, oil and garlic powder and onion powder then add to top of pasta.

6. Bake in oven for 20 minutes then distribute into bowls, top with chicken sausage, zucchini and extra arugula, and enjoy!

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