One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)

Bahan-bahan (4 porsi)

• 1/4 cup olive oil ((or oil of choice))
• 1 large yellow onion, (diced)
• 6 g arlic cloves, (minced)
• 5 large sage leaves, (finely chopped)
• 1 large sprig, (or 2 small sprigs of rosemary, leaves finely chopped (about 1/2 tablespoon of leaves))
• 1 tablespoon fresh thyme leaves, (roughly chopped)
• 1/4 cup all-purpose flour ((see notes for gluten-free option*))
• 1 (13.5-ounce) can “lite” or reduced-fat coconut milk** (or oat milk)
• 1 1/2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups pumpkin purée ((1 15-ounce can has slightly more than 1 1/2 cups))
• 3 1/4 cups vegetable broth ((I use low-sodium))
• 1 1/2 tablespoons white or yellow miso paste
• 1/4 cup nutritional yeast
• 8 ounces pasta of choice ((I used fettuccine, but see the notes below for other pasta options***))
• Garnishes: 1/2 cup fresh flat-leaf Italian parsley,