Easy 20-minute Vegan Pumpkin Pasta
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
- In a saucepan, boil some pasta for 6 minutes.
- In a blender, add roasted butternut squash, coconut milk, vegetable stock, and butter beans, blending until there is a smooth sauce consistency.
- 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.
- 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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