Recipe : Pumpkin Pasta Bake

This is something that I made up (which is very unusual for me) so there is no actual recipe. Instead I will let you know what I included and how I put it together and you can decide how much of each ingredient you want to use – there really is no right or wrong with this “recipe”.

What you will need :

Butternut Pumpkin (or any type of pumpkin) : Diced

Pasta : Any type and quantity (I used a whole packet of bow tie pasta)

Baby Spinach : Lots and lots and even more (as it wilts down to nothing)

Favourite Pasta Sauce : 1-2 jars depending on size

Grated Vegan Cheese (or whatever you prefer)

How to make :

Baked pumpkin (or cook the air fryer as I did). No need for any oil.

Once pasta is cooked, drain and return to pan. Add baby spinach, mix through and put lid on to allow it to wilt.

Then add all other ingredients (except cheese) and mix well. Add more pasta sauce if desired.

Transfer to casserole dish or oven safe dish and top with vegan cheese.

Cook/bake in moderate oven (180C for about 20mins.

Serve and enjoy. And be sure to let me know if you like it.

*** Hubby always add extra cheese to his once served

***If doing as part of a meal prep I can leave the baking until the day of serving or I can cook and store in fridge to reheat in the microwave.

*** This freezes really well (at least when using white pasta)

Vegan Nacho Cheese Sauce

1 Onion – diced

1 Red Capsicum / Pepper – diced

Saute in fry pan (no oil, just add a bit of water if needed)

When cooked (approx 7mins) add 1 tsp minced garlic

Add to blender with

1 cup savory yeast flakes

3 TBL cashew nuts

1 tsp herbamere (or mixture of salt & herbs)

1/4 cup vegetable stock

AND BLEND until smooth.

 

So easy and so delicious. I use this on everything from air fried potatoes, salads, rice bowls and, of course, nachos. It’s such a versatile sauce.

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