Vegan Pumpkin Cream Sauce

• Vegan
• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 can Pumpkin puree

• Refrigerated

  • 1 1/4 cup Almond milk

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/8 tsp Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on thisgalcooks.com

Ingredients

• 2 tbsp extra virgin olive oil
• 3 cloves garlic minced
• ⅛ tsp red pepper flakes
• 1 tbsp Cornstarch
• 1¼ C Almond milk
• 1 can Pumpkin purée
• Salt to taste

Directions

• Heat olive oil in a sauce pan over medium heat. Add the minced garlic and red pepper flakes and sauté until the garlic is tender, about 2 minutes. Sprinkle with the cornstarch and then whisk until thickened. Gradually Whisk in the almond milk. Bring to a boil and then reduce heat and simmer until thickened, about 2-3 minutes. Add the pumpkin purée and stir until combined.
• Toss the sauce with your favorite pasta or use it in other dishes such as burritos, enchiladas, pizza or as a dip. I tossed the entire batch of sauce with 8oz (pre cooked weight) of cooked whole wheat linguini.

Nutrition