written by Nina Shantel, blog: RealDietHelp.com, published January 31, 2023
This low-fat, plant-based, oil-free, sugar-free, vegan pumpkin cream sauce is silky smooth with a touch of sweetness, and is delicious on both wheat and gluten-free pastas. There’s a video demonstration at the bottom of this post to see exactly how I make it.
One box drained, firm organic tofu, sliced into cubes
One can of pumpkin purée
One ripe banana, broken into 1-inch pieces
1/4 tsp cinnamon
1/4 tsp garlic powder
freshly ground white or black pepper to taste
Red chili flakes to taste
1 tsp + coconut aminos
Directions: add Tofu cubes, pumpkin puree, banana pieces, cinnamon, garlic powder, and coconut aminos into a large food processor. Blend until creamy.
Cook pasta as directed on package, drain water from pasta. Place cooked pasta back on the burner and add desired amount of pumpkin cream sauce (usually a few dollops will do). Turn up heat on the burner to warm the pasta with the sauce to the temperature of your liking.
Pour pasta with sauce into a bowl and top with freshly ground black pepper, red chili flakes, and a splash of the coconut aminos or salt. It’s ready to eat and enjoy!
Store the remaining sauce, covered, in the refrigerator.
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