Almond Butter Vegetable Pasta

GF, DF, V + RSF - serves 4

Ingredients:

• 250g GF pasta (I used chickpea pasta)

• 1 tbsp olive oil

• 1/2 onion diced

• 2 garlic cloves finely diced

• 1 1/2 cups diced pumpkin

• 1 tsp smoked paprika

• 1 small head of broccoli, florets cut

• 2 cups sliced mushroom

Almond Butter Sauce:

• 1/2 cup almond butter

• 1/2 cup almond milk + 1/4 cup

• Juice of 1/2 lime

• 1 tbsp maple syrup

• 1/4 tsp pink salt

Method:

1. In a heated frypan add your onion, garlic and olive oil and saute for around 4 minutes.

2. While this cooks dice your pumpkin and smoked paprika and add to the pan, cooking for around 6 minutes.

3. Meanwhile place a pot of water on and bring to the boil. Add your pasta.

4. Now add in your broccoli florets and mushroom stirring the mixture. Cook for another 5 minutes.

5. While this cooks add all your sauce ingredients (reserving the 1/4 cup almond milk) into a bowl and whisk together. Taste and season accordingly.

6. Once your sauce is done add that to the pan with the veggies and mix well.

7. Drain your pasta once cooked and add to the pan along with the 1/4 cup almond milk. Season with salt and pepper and stir.

8. Divide between four bowls and enjoy!