Gluten Free Pumpkin Alfredo


  • 2 teaspoons minced garlic
  • 1 tablespoon sea salt
  • 1/2 cup canned pumpkin
  • 2 1/2 cups almond milk
  • 1/2 cup nutritional yeast flakes
  • 1 12 oz box of Gluten Free Barilla Fettuccine


  1. In a large sauce pan combine garlic, sea salt, pumpkin and almond milk and bring to a boil stirring occasionally.
  2. Reduce to a simmer for 15-20 minutes and add nutritional yeast flakes.
  3. Serve over pasta and enjoy.

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