Leek and Pumpkin Fettuccine
7 oz package
Organic Edamame and Mung Bean Fettuccine
(or any pasta)
cleaned and sliced
salt and pepper to taste
organic vegetable broth
2% plain Greek yogurt
shredded parmesan cheese
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.