Directions

• Step 1

  Cook pasta according to package directions and set aside until ready to use.

• Step 2

  Meanwhile, bring almondmilk to a boil in a pot over medium-high heat.

• Step 3

  Whisk in nutritional yeast, minced garlic and Dijon mustard, and continue to cook for 2 minutes or until slightly thickened.

• Step 4

  Whisk in pumpkin purée until completely smooth and cook until desired consistency is reached. Add salt and pepper to taste.

• Step 5

  Stir in cooked pasta until the sauce is evenly distributed.

• Step 6

  Transfer to plates and serve.