I am all about fresh and new and this recipe is all that and a bowl of pasta. I have a weird and giant place in my heart for vegan food and I love it. Love, love love it. Even if you aren't into the gluten free and vegan life, you can adapt this and add meat or use good ol' gluten filled pasta. Mix and Match!
5. Serve with Basil and shredded parmesan.
[In the picture above, you can see I used real parmesan, but if you're going super low-cal and all vegan, shred some almond based, vegan mozzarella.]
I'm not a vegan, [I just pretend to be healthy], but I am in love with vegan ice cream. This is a recipe I whipped up for the best pumpkin spice ice cream I'm pretty sure I've ever had. And the best part is, you don't even need an ice cream maker! This is perfect to satisfy your pumpkin spice addictions.
Vegan Pumpkin Spice Ice Cream Recipe:
Prep to table time: 4 hours
Note: You'll need a high-quality blender for this recipe