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Ingredients
Pasta:
340g pasta of choice
425g can pumpkin puree
1-2 tbsp olive oil
1 diced shallot
1 tbsp minced garlic
(Garnish -optional)
Vegan cheese
Fresh sage
Alfredo Sauce:
1 cup raw cashews
¾ cup NutriSoy Fresh Soya Milk Reduced Sugar
1 tsp salt
¼ tsp pepper
Made With
NutriSoy Fresh Soya Milk Original Reduced Sugar
Preparation
- Boil pasta till it’s al dente. While it cooks, make the Alfredo sauce by combining all the ingredients. Blend till smooth.
- In a pan, on medium heat, add 2 tbsp olive oil, 1 tbsp minced garlic, 1 diced shallot. Saute until fragrant.
- Add 425g pumpkin puree and Alfredo sauce to the pan. Simmer till thick and creamy. Add pasta into the pan and stir till the sauce combines with the pasta.
- Sprinkle vegan cheese and garnish with fresh sage (optional). Enjoy!
3 years ago