creamy pumpkin paccheri pasta - hot for food
This pumpkin paccheri pasta is levelled up from leftover pumpkin cheese fondue and comes together in about 10 minutes.
Ingredients
- 250 g dried paccheri (or sub rigatoni)
- 1 ½ C leftover pumpkin cheese fondue
- ¼ C shredded vegan parmesan
- 2 tbsp toasted walnuts, rough chopped
- 1 tbsp finely chopped fresh sage
- fresh ground black pepper, to taste
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