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Pocket Vegan Creamy Pumpkin Rigatoni

1 min read

It’s that time of year again where we want to get all cosy in our homes, and cook a warm, comforting and delicious recipe. We’ve teamed up with Nush to bring our Pocket followers a special autumn inspired pasta recipe that you can make in your own kitchen’s this season. It’s cheesy and heart warming... oh – and it’s vegan too! Enjoy!

Vegan Creamy Pumpkin Rigatoni

(serves 2)

Ingredients

1 onion

350g steamed pumpkin or butternut squash

100g Nush natural almond spread

50 ml of almond drink

1tbsp nutritional yeast

Sea salt and black pepper

150g pasta (we used Rigatoni)

What to do:

Cook your pasta as per the instructions.

Finely dice one onion and fry with a touch of olive oil until soft.

In a food processor, place the onions, pumpkin, natural spread, almond drink, nutritional yeast, sea salt and a ladle of the starchy pasta water and blend until totally smooth and liquid.

Once your pasta is finished cooking, strain, and place back in the pan.

Pour over the sauce and cook for a couple of minutes to warm the sauce through.

Finish with black pepper to taste and enjoy.

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