Vegan Pumpkin Pasta

Delicious!! I made a fair amount of changes in accordance with others saying the sauce was bland. -sauté onion and garlic with a dash of sea salt in good olive oil -add dried sage, rosemary and white pepper, mix to combine and cook for another 1-2 minutes -add garlic and onion powder -stir in pumpkin, coconut milk and about 2 tbsp miso paste -add in nutritional yeast flakes, coconut aminos or tamari -juice of half a lemon -I added fennel fronds as an herb, fresh basil and fresh oregano to taste. About 1/2-3/4 cup or as desired. Food is medicine around here, so we love our herbs. -omitted the night shade spices I boiled mushrooms, steamed yellow squash and added fresh spinach to the sauce to wilt and served the sauce over gf cauliflower gnocchi that was sautéed in vegan butter, olive oil, sage, white pepper and a little sea salt. Topped with vegan feta crumbles. This tasted like a decadent vodka sauce and will absolutely be in the rotation. I’ve dearly missed my tomato based sauces. 🥹✨🤌🏼💚 Served alongside: -steamed asparagus, vegan butter, lemon juice and sea salt -broccoli rabe and kale slaw with sunflower seeds and dried currants *next time I will double the fresh garlic

4/5⭐ Pretty good! But was a bit bland until I added more salt, paprika, garlic powder, and a bit of soy sauce. Maybe I didn't add enough salt to the sauce. Added lentils for extra protein & baby spinach.