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Vegan pumpkin pasta bake

updated

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Ingredients for 9 servings:

  • 500 g pasta
  • ½ butternut squash
  • 1 can pumpkin puree
  • 1 cup soy cream fraîche (crème fraîche alternative)
  • ½ bag of grated cheese (grated cheese alternative), vegan
  • 1 tbsp sunflower oil
  • some salt
  • some sugar, brown
  • some nutmeg

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

simple, autumnal

Peel and dice the pumpkin. Boil with the pasta for about 10 minutes, adding plenty of salt to the water. Meanwhile, preheat the oven to 180°C (top/bottom heat). Drain everything and mix with the pumpkin puree. Season with salt, nutmeg, and brown sugar to taste. Transfer the mixture to a baking dish, spread with Creme Vega, sprinkle with the vegan grated cheese, and drizzle with oil. Bake on the middle rack for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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