17 oz packageOrganic Edamame and Mung Bean Fettuccine(or any pasta)
1leekcleaned and sliced
1tspbutter
1tspolive oil
salt and pepper to taste
2-3sprigsfresh thymechopped
2-3leavessagechopped
1cuppumpkin puree
1/2cuporganic vegetable broth
1tbsp2% plain Greek yogurt
2tbspshredded parmesan cheese
Instructions
Cook pasta according to package directions.
Heat butter and olive oil in saute pan. Add leeks, salt and pepper and sage. Cook until leeks are lightly browned. Remove leeks from pan and set aside in small bowl.
Add pumpkin and broth to the saute pan and stir until pumpkin loosens and makes a sauce.
Add the thyme and salt and pepper, to taste. Let cook for 1-2 minutes and then add the leeks, reserving a bit to garnish on top. Stir well to combine and cook 2 more minutes.
Remove from heat and stir in yogurt and parmesan cheese. Toss with pasta and serve with reserved leeks and sprinkle of Parmesan, if desired.