This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
- 1 1⁄2 cups canned pumpkin puree
- 2 1/2 - 3 cups Califia Farms Pumpkin Spice Creamer1⁄3 cup nutritional yeast
- 1⁄4 tsp garlic powder
- 1 tsp red pepper flakes
- 1⁄8 tsp pepper
- 1⁄8 tsp cayenne
- 1-2 sprigs of sage
- 2 cups gluten free fusilli (or any pasta of your choice)
- Salt and pepper to taste
- Breadcrumbs for topping
Start by heating up your pumpkin spice creamer on low in a skillet for 3-4 minutes. Add in your pumpkin puree and stir.
Next add your garlic powder, red pepper flakes, pepper, cayenne and your sprig of sage. Mix well and let the flavors combine in medium/low. Remove your sage leaves.
Next, add in your pasta and nutritional yeast and let the liquid get absorbed. TIP: Throughout the cooking process, keep adding creamer as this is the cooking liquid. Stir every couple of minutes.
Once all the liquid is absorbed and your pasta is cooked through, serve and top with fresh sage and crispy breadcrumbs (optional).