INGREDIENTS
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1 Tablespoon olive oil
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1 teaspoon garlic, minced
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1 cup vegetable broth
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2-3 leaves fresh sage, chopped
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1 cup pumpkin puree
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1/4 teaspoon sea salt
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1/4 teaspoon black pepper
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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1/2 cup Vegan Parmesan Cheese
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1/2 cup unsweetened almond milk
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2-3 cups gluten-free spaghetti, cooked