🌱 30 DAYS OF VEGAN 🌱Use-up-your-pumpkins Pasta

For more recipes like I’ve been sharing this month, pre-order my cookbook Make It Vegan (link is in my bio) coming out on Dec 28th 📖

Serves: 4
Prep: 10 minutes
Cook: 20 minutes

2 medium or 1 large pumpkin, peeled and chopped into bite-sized chunks
Plug of olive oil
3 garlic cloves
1 red chilli
Handful of rosemary and oregano (or other herbs you have to hand!), roughly chopped
Half a mug (approx) of water
Pinch of salt
1/2-1 tsp cinnamon
350g pasta
1-2 tsp nutritional yeast
Vegan parmesan

1. In a large pan, add the olive oil over a medium heat. Add in your garlic, chilli and herbs and fry for a few minutes until fragrant.
2. Chuck in the chopped pumpkin, and coat with the oil. Add approximately half a mug of water, a pinch of salt, cinnamon and stir together. Cook over medium heat and stir frequently as the pumpkin softens. Add more water as you go until the pumpkin is tender.
3. Meanwhile, put your pasta on to cook. Drain, and save a little pasta water.
4. Once the pumpkin is softened, combine with the pasta, and add a dash of pasta water.
5. Stir through nutritional yeast or vegan parmesan and enjoy the leftovers of Halloween!


#vegan #pumpkinpasta #leftoverpumpkinrecipe #zerowasterecipes #veganpasta #leftoverpumpkin

свернуть