CREAMY PUMPKIN & SPINACH PASTA
A great Vegan recipe for a creamy, soul filling dinner. Recipe developed by Melissa Woodly, photographed and styled by me.
1/4 cup rolled oats
400g butternut squash, cubed*
1 tbsp plain flour
3/4 cup plant-based milk
1 tbsp miso
50g baby spinach
1/2 cup cashew parmesan
* Substitute for any roast vegetables
Preheat the oven to 200°C.
Drizzle the butternut squash with olive oil and roast for 20 mins or until tender.
Cook the pasta in a pot of boiling water, according to the packet directions.
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.
Add the drained pasta, pumpkin, spinach and 1/4 cup of the cashew parmesan, and stir to combine.
Season to taste with salt and pepper, and top with remaining parmesan.
Recipe originally published on World Vegan Guides