– 8 ounces pasta – 1 tablespoon dairy-free butter – ¼ onion, chopped – 2 garlic cloves, minced – 2 tablespoons flour – 1 cup coconut milk – ½ cup pumpkin puree – 1 tablespoon nutritional yeast – 1 teaspoon rosemary – 1 teaspoon paprika – Salt and pepper, to taste
Cook pasta, once cooked, drain and reserve some cooking water.
Melt butter, cook onion and garlic, then stir in flour. Add milk and cook for a couple minutes.
Add pumpkin puree, rosemary, paprika, salt, pepper, and any other seasonings you want.
Stir in cooked pasta, coat with pumpkin sauce, add in reserved water until your desired consistency is reached.
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What type of milk should I use? Any plain & unsweetened milk will work in this recipe! I personally prefer canned coconut milk, oat milk, or almond milk.
What do I do with leftovers? Store leftovers in an airtight container in the fridge for a few days. To reheat, stir in a little extra water or non dairy milk, then place in the microwave, warming in 30 second increments.
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