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Add olive oil to a large skillet. Heat oil over medium/low heat for a minute. Add Garlic and chipotle. Mix to combine and sauté for one to two minutes.
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Spoon in pumpkin puree and whisk to combine. Slowly add the almond milk while whisking. Cook for three minutes over low heat.
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Season with salt and pepper to taste.
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Cook noodles according to package instructions. Drain and set off to the side.
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In a small skillet, toast the almonds and pumpkin seeds over low heat for two minutes until slightly golden.
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Add a serving of noodles to a bowl along with 2-3 tablespoons of the sauce. Mix to evenly coat. Top with pepitas, almonds, and cilantro. Serve right away.