use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Pumpkin Pasta

Best vegan comforting weeknight meal? Pumpkin Pasta! You’ll love how easy it is to prepare this fragrant and tasty pasta dish with Violife. Enjoy!

  • prep timeCooking time25 minutes
  • preparation timePrep time25 minutes
  • servingsServings6 portions
greek white
vegan comfort food
family favourite meals
recipe image Pumpkin Pasta
  • 200 g Violife greek white block crumbled
  • 200 g Violife mozzarella flavour grated
  • 150 g Violife prosociano grated
  • 4 tbsp Violife vioblock
  • 500 g rigatoni pasta
  • 400 g can pumpkin puree
  • 4 tbsp all-purpose flour
  • 3 cups almond milk
  • 2 tsp brown sugar
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 garlic cloves minced
  • fresh sage leaves
  • red pepper flakes to serve
  • thyme leaves
  1. Cook the pasta according to packet instructions.
  2. In a large saucepan over medium heat, melt VIOBLOCK for 2 minutes. Then add flour and whisk until a paste forms. Slowly add almond milk and cook for a further 10 minutes.
  3. Remove from heat and add brown sugar, nutmeg, salt, and pumpkin puree.
  4. Pour in the pasta and mix well, until nice and creamy.
  5. In another medium bowl mix Violife Greek White, Violife Mozzarella flavour grated and Violife Prosociano, garlic, salt, pepper and sage.
  6. Pour half of the pumpkin pasta mixture into your prepared baking dish and then top with half of the Violife mixture. Repeat with the remaining ingredients.
  7. Bake for 25 to 30 minutes until the top is golden brown.
  8. Remove from oven, sprinkle with red pepper flakes and thyme leaves!