- 1/ 2 pound gluten free spaghetti, cooked according to package directions
- 1 clove garlic, minced
- 1/ 2 teaspoon cumin
- 3/ 4 cup oat milk
- 1 tablespoon cornstarch
- Salt, to taste
- Black pepper, to taste
Add garlic and cumin to a non-stick frying pan and cook for about 2 minutes, until fragrant. Pour in the oat milk and cornstarch and stir together, about 2 minutes.
Once the sauce starts to thicken, add the spaghetti. Season to taste with salt and pepper. Continue tossing until completely coated and sauce is thick.