This fall, we want pumpkin everything, and that includes pasta 🎃✨ This Vegan Pumpkin Pasta recipe by @eatwithclarity is the perfect cozy fall meal! Full of the best fall flavors and made super creamy with Willa’s, this recipe is definitely one of our new seasonal favorites. 🍁🥰 Vegan Pumpkin Pasta by @eatwithclarity👇 Ingredients - 16 ounces pasta of choice - 1 cup canned pumpkin puree - 6 cloves garlic - 1 diced white or yellow onion - 4 teaspoons arrowroot powder - 2 tbsp coconut cream or cashew cream - 2 cups Willa’s Oat Milk - 2 tsp fresh chopped sage - 2 tsp fresh chopped thyme - 2 tbsp olive oil - 1⁄4 cup nutritional yeast or cashew parmesan - 1⁄8 tsp nutmeg - 1 – 1 1⁄2 tsp sea salt - Black pepper to taste Instructions - Bring a large pot of water to boil and cook pasta according to package instructions. - Mince the garlic, chop the onion and add to a pan with the olive oil. Saute over low heat. - Once the garlic starts to brown, add the chopped sage and thyme. - Let cook for about 5 minutes to let the flavors blend together. - Add this mixture and all remaining ingredients (but not the arrowroot powder) to a blender or food processor and process until smooth. - Add in the arrowroot and pulse a few times to make sure it is well incorporated. - Transfer the sauce to a large pan and heat over low heat. Let it simmer for about 5 minutes or until the sauce is nice and thick. - Taste and adjust seasonings as desired. - Combine with the cooked pasta and serve immediately with cashew parmesan and red pepper flakes if desired. Find @Eat With Clarity’s full recipe at the link in our bio! 🤍 #willa#willaskitchena#willasoatmilki#oatmilky#dairyfreen#vegank#pumpkink#pumpkinpastanpasta