Vegan Pumpkin Pasta
A comforting dish of creamy (yet vegan!) pasta bursting with autumnal flavours. The colours make it a perfect Halloween dinner.
Liberto Edamame Fettuccine
garlic infused olive oil
Canned Pumpkin Puree
Vegan cream cheese
We used Sheese from Bute Island Foods
Bring a pan of water to the boil. Add the Edamame Fettuccine and cook for 3-5 minutes.
In another pan, fry the chopped sage with garlic oil for a minute. Add the pumkin puree for another minute, then the vegan cream cheese. Season with salt and pepper. Mix well.
Add the pasta to the sauce, gently combine.
Finish with a sprinkle of nutmeg. Enjoy!