Vegan Pumpkin Alfredo Sauce

• Vegetarian

• Produce

  • 1 tsp Garlic
  • 1 cup Pumpkin puree
  • 2 Sage, leaves fresh

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 2 cups Barilla spaghetti, gluten-free cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese, vegan

Found on veggiebalance.com

Description

Ingredients

• 1 Tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 cup vegetable broth
• 2-3 leaves fresh sage, chopped
• 1 cup pumpkin puree
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 cup Vegan Parmesan Cheese
• 1/2 cup unsweetened almond milk
• 2-3 cups gluten-free Barilla spaghetti, cooked

Directions

• Cook pasta according to package.
• Skillet on medium heat, add olive oil and garlic.
• Add vegetable broth, sage, pumpkin puree, sea salt, black pepper, cinnamon, nutmeg, vegan cheese. Simmer on low 5-8 minutes
• Add almond milk
• Carefully pour into a blender OR use an immersion blender. Blending on high for 2-4 minutes or until sauce becomes creamy texture.
• Toss cooked pasta with sauce and serve with fresh chopped sage

Nutrition