Recipe Ingredients
- 1 pound dry linguine, or dry spaghetti
- 2 tsp olive oil
- 3 cloves garlic, minced
- 1/2 cup So Delicious Dairy Free Plain Coconutmilk Yogurt Alternative
- 1/2 cup plant-based milk
- 1/2 cup pumpkin puree
- 1/2 cup grated dairy-free parmesan style cheese, plus more for garnish
- Kosher salt and freshly ground pepper, to taste
- 3 Tbsp chopped fresh basil
- 1/4 tsp crushed red pepper flakes
Recipe Directions
- Fill large pot with salted water and bring to a boil over high heat. Cook pasta according to package directions; drain.
- Heat oil in a large straight-sided skillet over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Whisk in yogurt, milk and pumpkin until a thick sauce forms, about 1 to 2 minutes. Stir in Parmesan and cook, stirring frequently, until combined, about 1 minute. Add cooked pasta and toss to coat, about 1 minute. Season with salt and pepper to taste.
- Top with additional Parmesan, basil and crushed pepper flakes. Serve and enjoy.
