Pumpkin Pasta – A Vegan Autumn Delight » lizzyrosed
When the leaves outside glow in beautiful shades of orange, it’s time for a warming pasta dish that perfectly fits the golden autumn. Our pumpkin pasta combines the natural sweetness of Hokkaido...
Ingredients
- 600g Hokkaido pumpkin
- 500g pasta (e.g. penne, fusilli or spaghetti)
- 200ml plant milk (e.g. oat milk)
- 2 onions
- 5 garlic cloves
- 3 tbsp olive oil
- 3 tbsp nutritional yeast
- 2 tsp salt
- 1 tsp pepper
- rosemary (amount depending on your wish)
- a pinch of nutmeg
- fresh parsley
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