This Pumpkin Sage Alfredo recipe is festive, gluten free, and vegan. We hope you enjoy it!
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