Pumpkin Alfredo Bowtie Pasta
Ingredients
- 1 box Banza bowties
- 2 tablespoons vegan butter
- 3 garlic cloves, minced
- 1 handful sage, optional
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup pumpkin puree
- 2 cups unsweetened cashew milk or other plant milk
- 1/3 cup nutritional yeast
Preparation
Cook the bowties according to the package directions and reserve 1 cup of the cooking liquid to thin out the sauce if needed later.
Heat the vegan butter over medium heat.
Add garlic, a few sage leaves if using, nutmeg and sauté until fragrant.
Add the pumpkin puree and cashew milk.
Adjust the seasoning with salt and pepper.
Simmer until the sauce slightly thickens.
Mix in the nutritional yeast.
Toss the pasta in the sauce and thin as needed using the reserved pasta liquid.
Serve immediately and enjoy.
