Creamy Roasted Pumpkin Pasta
Creamy roasted pumpkin pasta with Slendier Soybean Fettuccine, vegan-friendly and packed with healthy goodness. Try it today! $28.00, save 10% with subscription.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Spoon
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
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