CREAMY PUMPKIN & SPINACH PASTA


CREAMY PUMPKIN & SPINACH PASTA


A great Vegan recipe for a creamy, soul filling dinner. Recipe developed by Melissa Woodly, photographed and styled by me.


Ingredients


  • 1/4 cup rolled oats

  • 400g butternut squash, cubed*

  • Olive oil

  • 200g pasta

  • 1 tbsp plain flour

  • 3/4 cup plant-based milk

  • 1 tbsp miso

  • 50g baby spinach

  • 1/2 cup cashew parmesan

  • Salt

  • Pepper

* Substitute for any roast vegetables




Method


  1. Preheat the oven to 200°C.

  2. Drizzle the butternut squash with olive oil and roast for 20 mins or until tender.

  3. Cook the pasta in a pot of boiling water, according to the packet directions.

  4. 4. Heat 1 tbsp olive oil in a non-stick frying pan. Add flour and cook, stirring, for 1 min. Gradually add the milk and miso, and whisk for 5 mins or until the sauce boils and thickens.

  5. Add the drained pasta, pumpkin, spinach and 1/4 cup of the cashew parmesan, and stir to combine.

  6. Season to taste with salt and pepper, and top with remaining parmesan.


Recipe originally published on World Vegan Guides

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