Ingredients

SAUCE

1 (2-3 lb) sugar or pie pumpkin (or sub 2 cups (450 g) canned pumpkin puree*)
1 Tbsp avocado or coconut oil (optional )
2 cloves garlic*
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk (start with lower end of range)
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
1/4 tsp red pepper flake or cayenne pepper (optional)

PASTA

10 ounces gluten-free pasta (I love Bionaturae pastas and Trader Joe’s gluten-free fusilli)
TOPPINGS optional
Vegan parmesan cheese...