INGREDIENTS
24 jumbos
pasta shells
15 ozs
canned pumpkin puree
2
garlic cloves
1 tsp
dried thyme
1/2 tsp
dried sage
1 serving
salt and pepper
3 tbsps
butter
2 tbsps
flour
2 cups
unsweetened soy milk
2 cloves
garlic
2 tsps
fresh sage
1/8
nutmeg
1 pinch
salt
1 tbsp
fresh sage
1/4 cup
hazelnuts
1 serving
pepper