Vegan Creamy Pumpkin Pasta

Vegan Creamy Pumpkin Pasta

Healthy, nutritious, super easy to make creamy pumpkin pasta ready in 15 min. It requires some prepping, but it’s worth it.

---

🍽  Serves 2 🕘  15-20 minutes + overnight soak Difficulty: Beginner

---

Ingredients:

• 1 cup sunflower seeds (soaked overnight in salted water)

• 3 cups chopped cooked and mashed pumpkin

• 1 Tbsp nutritional yeast

• 1 ½ tsp salt

• ½ tsp pepper

• 1 heaped Tbsp of vegan butter

• ½ tsp nutmeg

• ½ cup hot water

• 500g pasta of your choice

• 2 cups fresh spinach

• 1 cup pasta water

---

Instructions:

1. Soak sunflower seeds overnight. Cook chopped pumpkin for 30 min or until soft.

2. Cook the pasta according to the packaging.

3. Drain sunflower seeds and rinse. In a blender, place cooked pumpkin, sunflower seeds, nutritional yeast, salt, pepper, vegan butter, nutmeg, and water. Blend until smooth.

4. Pour the sauce onto a large frying pan. Heat to medium. Add spinach and pasta water. Mix well and cook for 3-4 min or until spinach has softened.

5. Add cooked pasta and mix well.

6. Serve immediately.

7. Enjoy!

   
   

---

Notes: when reheating, add some water as the sauce will thicken in the fridge.

---

Watch a short tutorial on Instagram

---