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!
Related Recipes
-
20 min
Easy Vegan Mushroom Wellington
Serves 6
|Prep 40 minutes
-
40 min
Autumnal Vegan Butternut Squash Tart
Serves 4
|Prep 10 mins
-
30 min
Vegan Curried Butternut Squash Soup
Serves 6
|Prep 15 mins
-
45 min
Autumnal Dilly Bean Stew
Serves 4
|Prep 5 mins
-
40 min
Vegan Pasta Alla Norma by Jo Harding
Serves 4
|Prep 10 mins
-
30 min
Moroccan Spiced Stew by Rachel Ama
Serves 4
|Prep
-
20 min
Easy Vegan Chilli with Tahini Sauce by Modern Food Stories
Serves 2
|Prep 10 mins
-
30 min
Holly White's Lentil Bolognese
Serves 4
|Prep 10 mins
-
20 min
30 Minute Marry Me Tofu Pasta
Serves 2
|Prep 10 mins
-
hr
Butter Bean Curry by Modern Food Stories
Serves 2
|Prep
-
10 min
20 Minute Midweek Vegan Dumpling Soup
Serves 2
|Prep 5 mins
-
21 min
The Corner Plot's Cannellini Bean Soup with Crunchy Croutons and Punchy Pesto
Serves
|Prep 20 mins
-
1 hr
Melissa Hemsley's Big Bean Bake
Serves 4
|Prep
-
30 min
Easy Butter Bean Mash with Portobello Mushroom Steaks
Serves 3
|Prep 20 mins
