Ingredients

The following ingredients have 6 Servings
  • 16 oz O Organics red lentil penne pasta (or your favorite gluten free pasta)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp avocado oil
  • 4 garlic cloves (minced)
  • 1 15 oz canned pumpkin
  • 1 cup O Organic unsweetened almond milk (plus more, if needed)
  • 1/3 cup Open Nature cashew butter
  • 1/3 cup nutritional yeast
  • 1½ tsp sea salt
  • 1 tsp dijon mustard
  • 1/2 tsp dried sage
  • 1/4 tsp cayenne pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • Optional: Fresh parsley flakes (for garnish)

Instruction

  • Bring a large pot of water to a boil.
  • Add pasta to the pot and cook according to package instructions (around 7-8 minutes for red lentil pasta). Stir occasionally while cooking so the pasta doesn't stick to each other.
  • Drain, then add olive oil and stir to coat. Set aside.
  • Heat avocado oil in a large pot over medium heat.
  • Add garlic cloves and cook stirring for 1-2 minutes until fragrant.
  • Add the rest of the ingredients (except pasta), and stir to combine and heat through for about 3-4 minutes.
  • Transfer the heated sauce to a high speed blender and blend until smooth.
  • Blend in more almond milk if you want the sauce thinner.
  • Pour over the pasta, then stir together. Serve, garnished with parsley flakes.