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π± 30 DAYS OF VEGAN π±Use-up-your-pumpkins Pasta
For more recipes like Iβve been sharing this month, pre-order my cookbook Make It Vegan (link is in my bio) coming out on Dec 28th π
Serves: 4
Prep: 10 minutes
Cook: 20 minutes
2 medium or 1 large pumpkin, peeled and chopped into bite-sized chunks
Plug of olive oil
3 garlic cloves
1 red chilli
Handful of rosemary and oregano (or other herbs you have to hand!), roughly chopped
Half a mug (approx) of water
Pinch of salt
1/2-1 tsp cinnamon
350g pasta
1-2 tsp nutritional yeast
Vegan parmesan
1. In a large pan, add the olive oil over a medium heat. Add in your garlic, chilli and herbs and fry for a few minutes until fragrant.
2. Chuck in the chopped pumpkin, and coat with the oil. Add approximately half a mug of water, a pinch of salt, cinnamon and stir together. Cook over medium heat and stir frequently as the pumpkin softens. Add more water as you go until the pumpkin is tender.
3. Meanwhile, put your pasta on to cook. Drain, and save a little pasta water.
4. Once the pumpkin is softened, combine with the pasta, and add a dash of pasta water.
5. Stir through nutritional yeast or vegan parmesan and enjoy the leftovers of Halloween!
#vegan #pumpkinpasta #leftoverpumpkinrecipe #zerowasterecipes #veganpasta #leftoverpumpkin
Your recipes look delicious………..PLEASE BE A PART OF KHAL.π₯°π₯°π©βπ³π¨βπ³π³π³
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So much work went into this series, thank you!
So yummy.. omg again. You are amazing.. thank you so much NYC one β€οΈ to you
I have loved this series. Thank you so much for all the great videos and recipes.
I have walked to a local shop to get some pasta so I can make thisπ
Sad this is finished thank you π
Yummy thank you so much for taking the time to show us all these delicious recipes. π
Just a quick question: Where did you get your Le Creuset cassarole dishes from? They look white, which is what I am looking for. But I can only find Meringue colour here in UK