Creamy Pumpkin Pasta

Recipe by Eleni McCallum
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 2 cups cubed pumpkin, boiled until soft

  • 1 carrot, chopped and boiled until soft

  • 2 cups soy cream or 1.5 cups soy milk

  • 2 red onions, chopped

  • 3 cloves garlic, crushed

  • 1 tsp paprika

  • Salt & pepper to taste

  • 1 tsp veggie stock powder (if it's the salty one, leave out the salt)

  • 4 portions pasta

  • Vegan parmesan

  • Chopped sage

Directions

  • Blend the boiled veg into a puree (add some of the cream or milk to make it extra smooth).
  • Fry off the onion and garlic then add in the puree, soy cream/milk, paprika, salt, pepper and stock powder. Simmer for 15 minutes.
  • Cook pasta then stir through the creamy mixture and serve topped with some vegan parmesan and chopped sage.