Dinner
Creamy Pumpkin Linguine
Recipe by Charlotte Roberts
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A deliciously creamy pumpkin linguine recipe. Perfect for those days where a hearty meal is a must!
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- 367g Coconut milk (drinking kind - you can sub for another non-dairy milk if you desire)
- 100g Cooked butternut squash or pumpkin
- 1 medium Carrot
- 3 tbsp Nutritional yeast
- 2 Garlic cloves
- ½ Brown onion
- 4 portions Linguine pasta
- A pinch of Nutmeg
- To taste Sea salt and pepper
- 2 heaped tbsp Plain hummus
- Your choice Vegan butter for cooking
- 1 tsp Cornflour mixed with warm water
Utensils
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Step 1
Start by finely dicing the onion and carrot and adding these to a pan along with a tsp of vegan butter. Bring the pan to medium heat and sauté these until softened
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Step 2
Crush in the garlic cloves and cook until fragrant
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Step 3
Allow to cool, then in your blender, combine the cooked veggies, pumpkin, milk, nutritional yeast and seasonings, then blend until smooth
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Step 4
Transfer the sauce back into the saucepan and reduce the heat to low
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Step 5
Cook the pasta according to the instructions on the pack
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Step 6
Meanwhile, stir the hummus and cornflour mixture into the sauce and bring to the boil
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Step 7
Reduce to a simmer and continue to stir so that the sauce thickens. Adjust any seasonings to taste
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Step 8
Once your pasta is cooked and al dente, add this into the sauce and toss together so that all of your linguine is evenly coated
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Step 9
Serve garnished with some cracked pepper and fresh herbs
