Pumpkin Alfredo With Spinach and Corn
[Vegan, Gluten-Free]

To Make the Alfredo:

1. In a large skillet over medium heat, melt the butter
2. Whisk in the arrowroot
3. Whisk in the almond milk. At this point, it will be very clumpy.
4. Whisk in the pumpkin cashew cream.
5. Pour the alfredo sauce into a blender and blend until smooth.
6. At this point, cook your pasta.
7. Make your vegan parmesan cheese (blend all ingredients together).
8. Place your corn in a microwave safe bowl and microwave for a couple of minutes .
9. Add the alfredo sauce back to the large skillet and turn the heat down to low, stirring occasionally while your noodles cook.
10. Drain and rinse your pasta, add to the alfredo sauce, and stir to coat all the noodles. If your alfredo is too thick, you may add more almond milk to thin it out.
11. Add the vegan parmesan cheese and spinach and let your pasta simmer until the spinach starts to wilt.
12. Spoon into pasta bowls, sprinkle with black sesame seeds, nutmeg (if desired), and more vegan parmesan.