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8 ounces dried linguine pasta
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1 tablespoon olive oil
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1 clove garlic minced
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1 teaspoon-Olo's Chipotle paste
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3/4 cup pureed pumpkin
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1 cup unsweetened almond milk
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2 teaspoons agave syrup
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Salt to taste
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1 cup steamed broccoli florets
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2 tablespoons scallion chopped
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¼ cup seasoned toasted breadcrumbs
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Bring a pot of salted water to a boil and add linguine. Cook until pasta is al dente, then drain and set aside.
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Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and chipotle and cook for 1-2 minutes.
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Add pumpkin puree and stir to combine. Gradually whisk in almond milk until well incorporated and bring to a simmer. Cook, stirring occasionally until sauce is thickened, about 10 minutes. Remove from heat. Add agave and season with salt.
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In a large bowl toss pasta with sauce, add broccoli and top with scallion and breadcrumbs.
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