creamy vegan pumpkin pasta “alfredo” Recipe

In need of some carbs … good carbs? You’ve found the right recipe! It’s no fettuccine Alfredo; it’s I was loosely inspired by the extra-rich pasta dish to make this Fall twist on it that’s more healthful and more flavorful! Rather than butter and parmesan cheese, I went with extra-virgin olive oil and creamy treenut cheese. You’ll get bonus velvetiness and a boost of color from a mixture of pumpkin puree and vegetable broth. You’ll also love the garlicky accent, crunchy pine nuts, and aromatic fresh basil leaves in this inspired “Alfredo” dish. Pick your favorite pasta shape. Altogether, it’s really, really You absolutely won’t have leftovers if you’re serving this for four! But since you’ll only use part of the pumpkin…