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