Vegan Pumpkin Cream Sauce
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4 C
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • ⅛ tsp red pepper flakes
  • 1 tbsp Cornstarch
  • 1¼ C Almond milk
  • 1 can Pumpkin purée
  • Salt to taste
  1. Heat olive oil in a sauce pan over medium heat. Add the minced garlic and red pepper flakes and sauté until the garlic is tender, about 2 minutes. Sprinkle with the cornstarch and then whisk until thickened. Gradually Whisk in the almond milk. Bring to a boil and then reduce heat and simmer until thickened, about 2-3 minutes. Add the pumpkin purée and stir until combined.
  2. Toss the sauce with your favorite pasta or use it in other dishes such as burritos, enchiladas, pizza or as a dip. I tossed the entire batch of sauce with 8oz (pre cooked weight) of cooked whole wheat linguini.
Nutrition Information
Serving size: ½ C Calories: 57 Fat: 4g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 5g Sugar: 1g Sodium: 47mg Fiber: 1g Protein: 1g Cholesterol: 0mg
Recipe by This Gal Cooks at