Creamy Pumpkin Pasta
Autumn and pumpkins go hand in hand. That’s why our aromatic and super creamy pumpkin pasta is a must at this time of year. With linguine, fresh parsley and crunchy walnuts, this vegan recipe promises to be an absolute treat. Enjoy it with your loved one or with friends on a cosy movie night in. We declare pumpkin season open! Finally, pumpkin season is upon us once more. Since September, pumpkins have been back on the shelves - whether its hokkaido, nutmeg or butternut, pumpkin season must of course be made the most of with our fitting vegan recipes. Pumpkin soup, pumpkin pie or baked pumpkin are all super tasty, but this time we went for a warming, creamy pumpkin pasta. For the extra creamy sauce, we also use our vegan cheese alternative - Veganz Organic Gourmet Classic. This plant-based cheese substitute is not only a super replacement for mozzarella, but is also suitable as a feta alternative or for refining salads, soups or - just like in this simple recipe - sauces.
- Servings: 4
Source: Planethic
Ingredients
- Hokkaido pumpkin
- The Veganz Organic Gourmet Classic
- pasta of your choice
- large tomato
- pepper
- large onion
- small garlic bulb
- Salt
- Paprika powder
- olive oil
- Walnut kernels, as required
- Fresh parsley, as required