Creamy Pumpkin Vegan Pasta
This Creamy Pumpkin Vegan Pasta recipe celebrates classic flavors and is super creamy. Perfect dinner for the family which is easy to make. The sweetness of the pumpkin, the saltiness of the vegan feta along with fresh spinach and crunchy walnuts create a harmonious and delicious meal.
Price per Serving
Instructions
- 1
Preheat oven to 200°C/400°F.
- 2
Peel and chop butternut squash pumpkin (1 kg) into 2cm cubes, add to an oven-safe dish.
- 3
Add cloves (8 garlic) in skins, of thyme (8 sprigs), and extra virgin olive oil (0.25 cup). Season with [salt] and [pepper], mix to coat.
- 4
Place vegan feta (180 g) in the middle, arrange [butternut squash pumpkin] mixture around it.
- 5
Season the [vegan feta] with [thyme leaves] and a drizzle of [extra virgin olive oil].
- 6
Bake for 25 minutes until [butternut squash pumpkin] is cooked and [vegan feta] has softened.
- 7
With 10 minutes left for pumpkin, start to cook the pasta shells (360 g) in heavily salted water. Reserve some [pasta water].
- 8
Remove dish from oven. Gently peel and mash [garlic cloves] from their skin in the same oven tray.
- 9
Break up the [vegan feta] and stir into the mixture.
- 10
Add handfuls baby spinach (2 big) then top with the cooked [pasta shells] and a good splash of [pasta water].
- 11
Mix together to create a beautiful creamy sauce. If it’s too thick or dry, add more [pasta water].
- 12
Top with [chilli flakes] (optional) and walnuts (1 handful) right before serving so that they stay nice and crunchy.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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