Ingredient List
8 oz fettuccini (rice flour)
1 tbsp extra virgin olive oil
5 cloves garlic, minced
1 1/2 cup almond milk (Silk)
1/2 cup pumpkin puree
1 1/2 tsp garam masala
1 tsp salt
Ground black pepper, to taste
2 tbsp gluten-free flour
Lemon juice, half lemon
4 tbsp nutritional yeast
sour cream (optional) (Tofutti, Dairy Free)
hot sauce (optional)
Preparation
Boil water and cook fettuccini to desired firmness.
In a separate pan, saute garlic in olive oil until golden brown. Combine 1 cup almond milk and pumpkin puree with garlic. Cook over low heat for about 5 minutes, allowing flavors to mix.
Add garam masala, salt, black pepper, lemon juice and nutritional yeast. Stir.
Combine gluten-free flour with remaining almond milk, and mix in until thick.
Gently fold fettuccini into the alfredo sauce.
Garnish with sour cream and hot sauce.
Excellent served with cucumber slices and garlic bread.
The Vegan Trough 