Creamy Pumpkin Linguine –

Ingredients

• 367g Coconut milk (drinking kind - you can sub for another non-dairy milk if you desire)
• 100g Cooked butternut squash or pumpkin
• 1 medium Carrot
• 3 tbsp Nutritional yeast
• 2 Garlic cloves
• ½ Brown onion
• 4 portions Linguine pasta
• A pinch of Nutmeg
• To taste Sea salt and pepper
• 2 heaped tbsp Plain hummus
• Your choice Vegan butter for cooking
• 1 tsp Cornflour mixed with warm water
• 13.5oz Coconut milk (drinking kind - you can sub for another non-dairy milk if you desire)
• 3.5oz Cooked butternut squash or pumpkin
• Step 1 Start by finely dicing the onion and carrot and adding these to a pan along with a tsp of vegan butter. Bring the pan to medium heat and sauté these until softened
• Step 2 Crush in the garlic cloves and cook until fragrant
• Step 3 Allow to cool, then in your blender, combine the cooked veggies, pumpkin, milk, nutritional yeast and seasonings, then blend until smooth
• Step 4 Transfer the sauce back into the saucepan and reduce the heat to low
• Step 5 Cook the pasta according to the instructions on the pack
• Step 6 Meanwhile, stir the hummus and cornflour mixture into the sauce and bring to the boil
• Step 7 Reduce to a simmer and continue to stir so that the sauce thickens. Adjust any seasonings to taste
• Step 8 Once your pasta is cooked and al dente, add this into the sauce and toss together so that all of your linguine is evenly coated
• Step 9 Serve garnished with some cracked pepper and fresh herbs