Pumpkin Pasta

INGREDIENTS

• 1 box of Banza Rotini Chickpea Pasta

• 1 yellow onion

• 1 can (15 ounces) pumpkin pureé

• 2 tablespoons butter (I use Earth Balance Organic Vegan Butter)

• 2 tablespoons nutritional yeast

• ½ cup unsweetened almond milk

• ½ cup mozzarella (I use Violife Vegan Mozzarella)

• Spices to taste: sea salt, garlic powder, onion powder, red pepper flakes

INSTRUCTIONS

1. Spray a large skillet with cooking spray.

2. Dice the onion then add the diced onion to the skillet on medium to high heat until golden brown then set aside.

3. Follow the directions on the pasta box to boil the pasta.

4. After you drain the pasta, toss the pasta back into the pot you just used (easy & limited cleanup) over a low to medium flame.

5. Add the onion, pumpkin, butter, nutritional yeast, almond milk, mozzarella, and spices to the pot and mix until well combined. Enjoy!

SERVING: 4