“Cheesy” Pumpkin Vegan Pasta

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serves one.

RECIPE:
– 1/2 c mashed pumpkin
– 1/2 c canned chickpeas
– 1/2 c dairy free milk
– 2 tbsp nutitional yeast {or more}
– 1/2 tsp dijon mustard
– crack of ground pink salt and pepper & a dash of garlic powder
● add all the above ingredients to a food processor & blend.
● add to a pan on medium heat with zoodles or pasta of choice & a handful of baby spinach if desired and stir until warmed then serve!

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