INGREDIENTS:
- 2 tablespoons Earth Balance Organic Coconut Spread
- ½ cup dry white wine
- 1 small sweet onion, chopped fine
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 can pumpkin puree
- 2 tablespoons Tessemae’s Mild Buffalo Sauce
- 1/3 cup unflavored, unsweetened soy or almond milk
- 1 teaspoon ground sage
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
DIRECTIONS:
Melt Earth Balance spread + white wine in a saucepan over medium heat. Add the onion and garlic and stir continuously until the onion is translucent (3 minutes). Whisk in vegetable broth and bring to a boil; add the pumpkin puree, Tessemae wing sauce, soy milk, spices and continue stirring until mixture comes to a boil, then lower heat immediately. Allow sauce to come to a simmer for 10 minutes to let flavors blend.
** Serve warm over whole wheat pasta **
