Pumpkin season is here! What a way to enjoy a really easy meal after a hard days work or if you just need to make a quick meal. Ready in 20 minutes.
Can be made with Ramen noodles, or with pasta gluten free. Give Ramen noodles a try if you haven’t already. Made with Rice and millet.
TEXTURE AND TASTE:
INGREDIENTS:
- Ramen Noodles or Pasta Gluten Free
- Pumpkin Puree canned
- Garlic
- Onion
- Tomato Pasta
- Italian Spice
- Tarragon dried or Basil
- Bouillon – Better than Bouillon or Cube
- Smoked Paprika
- Red pepper flake and pepper to make it slightly spicy. You can omit if preferred or add in a pinch of each.
DIET:
If you are on my Weight Management Program the portion is 1 Ramen Noodle or 1/2 cup cooked Pasta with sauce. The Ramen Noodles with Rice and Millet have a whopping 9 grams of protein per block.
THIS RECIPE IS FRIENDLY FOR:
NUTRIMENT HEALTH AND FITNESS WEBSITE WAS CREATED TO:
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- The Recipes avoid most allergies, Plant-Based, Gluten and Dairy Free.
Autumn Peppery Pumpkin Sauce – Plant-Based GF
Pumpkin season is here, and what a way to enjoy a really easy meal after a hard days work.
If you have never tried Ramen noodles, they are delicious and full of protein. Texture and taste is very much like noodles. You can substitute for gluten free pasta if you do not have any. But give them a try sometime if you haven't.
Takes only 20 minutes to make. Super easy!
If you would like to remove the spicy, omit the red pepper flakes, and only use 1/4 tsp of black pepper ground.
Texture is soft chewy noodle, with a smoky, peppery, tomato pumpkin sauce. So creamy!.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and weight management friendly.
- Large frying pan
- Medium size pot
- Spatula, Whisk
- Garlic Press
- cup, 1/8 tsp, 1/4 tsp, 1/2 tsp, tsp, tbsp.
- 3 Ramen noodle blocks or 1 cup of Pasta Gluten free of choice
- 1 cup Pumpkin puree canned
- 3 Garlic Cloves pressed
- 1 Onion sliced
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Tomato paste
- 1/2 tsp Italian Spice
- 1/4 tsp Tarragon dried, if you don't have you can use basil
- 1/4 tsp Red Pepper Flakes – Use 1/8 tsp or none if you prefer a little or not so spicy.
- 1/8 tsp Smoked Paprika
- 1/2 tsp Himalayan or Sea Salt ground
- 1/2 tsp Black pepper ground – Use 1/4 tsp if you prefer.
- 1 tsp Better than Bouillon or 1 Bouillon Cube
- 1 1/4 cup Hot water
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In the Medium size pot, add enough water to cover the ramen noodles or pasta of choice. Bring water to boil then add the Noodles or pasta
Cook as directed but at the minimum time.
Drain and rinse with cool water. Allow to drain excess.
Reheat in the same pot, after the sauce has cooked. Mix in a little olive oil or plant-based butter.
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In the large frying pan, add the olive oil and set at medium low heat. Add in the sliced onions. Cook for 5 minutes.
Add in the tomato paste, garlic, and in the Italian spice, Tarragon, Smoked Paprika, optional red pepper flakes, and pepper. Cook for 1 minute.
Mix the hot water with the bouillon and mix well. Add to the pan, mix all together and allow to simmer for 15 minutes to blend the flavours.
Taste test. If you prefer the salt, or more pepper or red pepper flakes, simply add a 1/8 tsp at a time.
If the sauce is too thick, add in some more hot water 1/4 cup at a time.
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Plate the noodles or pasta of choice. Pour the cooked pumpkin sauce over them. Enjoy with a sprinkle of Tarragon, or Parsley or Basil.
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Once cooled, any leftovers can be put in a container and stored in the fridge. Good for a lunch the next day.