1-a-pumpkin-alfredo-vegan-gluten-free Recipe ~ Pumpkin Alfredo
Grower: Upstate Locally Grown Market
Price: $0.30 ( Recipe)
%> Available (Estimated): 121

Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn months, came this gem of a simple dinner. This pasta/pumpkin combo may not sound too appealing for some folks , but each and every person I served this stuff to absolutely loved it. Pumpkin. Alfredo. It is utterly delicious. Ingredients: 1 package of your favorite pasta, 12-16 oz. (I highly recommend Tinkyada brand for Gluten Free) sauce ingredients: 1 package (12 oz.) extra firm silken tofu 3/4 cup canned pumpkin 1/2 cup nutritional yeast 1/4 cup ground flaxseed (flaxseed meal) 1/2 – 1 tsp sea salt 1/2 tsp ground allspice 1/2 tsp cinnamon olive oil and sea salt to taste Optional: Awesome with pecans mixed in! Directions: Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Salt lightly if desired. Combine the sauce with the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat 14 oz. box or bag of dried pasta.