Pumpkin Sage Alfredo
Festive, Gluten Free, and Vegan
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
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