Creamy Pumpkin Pasta with Mushrooms and Leeks

A comforting bowl of pasta in a creamy pumpkin sauce, topped with sauteed mushrooms and leeks. Perfect nourishment for a cold, winter day!

Sauce:
14-ounce can pumpkin (not pumpkin pie filling)
½ cup coconut milk
½ cup vegetable broth
2 garlic cloves, pressed or minced
2 tablespoons fresh sage, minced
¼ teaspoon turmeric
¼ teaspoon nutmeg
Juice of 1 orange
2 tablespoons almond butter

Remaining Ingredients:
1 tablespoon olive oil
2 leeks, white and light green parts only, rinsed and chopped
1 clove garlic, minced
8 ounces cremini mushrooms, sliced
4 ounces shiitakes, sliced
1 cup frozen peas
8 ounces 100% whole grain spaghetti (I used quinoa spaghetti)

View the full recipe at Avocado A Day Nutrition →