Vegan Pumpkin Pasta
A comforting dish of creamy (yet vegan!) pasta bursting with autumnal flavours. The colours make it a perfect Halloween dinner.
Servings Prep Time
2people 10minutes
Cook Time
15minutes
Servings Prep Time
2people 10minutes
Cook Time
15minutes
Ingredients
  • 100g Liberto Edamame Fettuccine
  • 2tsp garlic infused olive oil
  • 4sprigs Fresh Sage
  • 6tbsp Canned Pumpkin Puree
  • 3tbsp Vegan cream cheeseWe used Sheese from Bute Island Foods
  • 1Dash Ground nutmeg
Instructions
  1. Bring a pan of water to the boil. Add the Edamame Fettuccine and cook for 3-5 minutes.
  2. 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.
  3. Add the pasta to the sauce, gently combine.
  4. Finish with a sprinkle of nutmeg. Enjoy!