This was a crowd pleaser, and it only took 15 min, so the chef is pleased, too. A new holiday staple is born.
Source: Chocolate Covered Katie | Time: 15 min | Serves: 6
Ingredients
2 cups pureed #pumpkin or roasted butternut squash
2 tsp minced garlic
1/2 tsp salt, plus more if desired
2 tbsp vegan butter
1 cup milk of choice (I did coconut milk drink)
1 cup shredded vegan cheese
8 oz of cooked pasta (I did chickpea cavatappi pasta)
Instructions
Combine all sauce ingredients in a medium pot and bring to a complete boil. Lower the heat, and stir until the buttery spread and shredded cheddar melt completely. Sauce thickens as it cools and is much thicker the next day. Makes about 3 cups sauce. Pour over cooked pasta, and enjoy!
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