Pumpkin Sage Alfredo

Festive, Gluten Free, and Vegan

Ingredients

1 8 oz package of Banza chickpea penne

1/2 can of 100% pure pumpkin

1/2 can of coconut milk (I like the organic one from Trader Joe’s)

1/2 tsp of paprika

1/2 tsp of salt

3/4 tbsp vegan butter

2 garlic cloves

Fresh sage leaves 

Instructions

Cook Banza pasta according to instructions, set aside.

On medium heat in a saucepan melt vegan butter.

Sauté garlic, about 2 minutes.

Add pumpkin, coconut milk, and seasonings, simmer on med-low heat until thickened about 5-10 minutes. *Throw in about 5 sage leaves in the last 2 minutes. 

Stir in pasta to sauce, garnish with fresh sage leaves, and enjoy!

Suggested by Desk Angel Allegra Mirrione
at Bella Prana Yoga, Tampa Florida