Creamy Roasted Pumpkin Pasta
Creamy roasted pumpkin pasta with vegan yoghurt and pine nuts. Gluten-free, dairy-free, low-calorie. Perfect for a healthy dinner.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at uk.slendier.com.
Cooking tools:
- Blender
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- ½ small butternut pumpkin, chopped into cubes
- 3 garlic cloves
- ⅓ cup vegan natural yoghurt (unsweetened)
- 2 tablespoons nutritional yeast
- ½ teaspoon smoked paprika
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 cup vegetable stock (or water)
- 1 packet Slendier Soybean Fettuccine
- 2 tablespoons toasted pine nuts, optional
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Creamy Roasted Pumpkin Pasta
slendier.com
Creamy Vegan Pumpkin Pasta (oil-free)
healthygirlkitchen.com
Creamy Vegan Pumpkin Pasta
chefbrainy.com
Quick & Creamy Healthy Pumpkin Pasta - Veggie or Vegan
birchandwilde.co.uk
Creamy Pumpkin Gluten Free Pasta Recipe | Recipes.com.au
recipes.com.au
Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan} | Food Stuff
foodstf.com
Creamy Pumpkin Pasta
cookingrestored.com
Creamy Pumpkin Pasta
cookingrestored.com