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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 time25 minutes
Servings6
- 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
- Cook the pasta according to packet instructions.
- 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.
- Remove from heat and add brown sugar, nutmeg, salt, and pumpkin puree.
- Pour in the pasta and mix well, until nice and creamy.
- In another medium bowl mix Violife Greek White, Violife Mozzarella flavour grated and Violife Prosociano, garlic, salt, pepper and sage.
- 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.
- Bake for 25 to 30 minutes until the top is golden brown.
- Remove from oven, sprinkle with red pepper flakes and thyme leaves!
