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Easy 20-minute Vegan Pumpkin Pasta

Serves: 4 Prep: 5_mins Cook: 16_mins
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Ingredients

450g Biona White Spelt Spaghetti

480g pumpkin purée 

230ml Biona Coconut Milk

115ml vegetable stock 

240g Biona Butter Beans 

3 garlic cloves, minced

½ tsp dried sage

½ tsp dried rosemary

½ tsp dried thyme 

3 tbsp nutritional yeast

1 lemon, juiced 

½ tsp red pepper flakes

½ tsp salt

½ tsp ground black pepper

Method

  1. In a saucepan, boil some pasta for 6 minutes.
  2. In a blender, add roasted butternut squash, coconut milk, vegetable stock, and butter beans, blending until there is a smooth sauce consistency. 
  3. Add the sauce into a large saucepan and mix in minced garlic, nutritional yeast, thyme, rosemary, sage, salt and pepper. Cook at low heat for 10 minutes whilst stirring occasionally.
  4. Finally, add the cooked pasta to the sauce and stir until fully combined. Top with some lemon juice and red pepper flakes then you are ready to serve a delicious autumnal dish!

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