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Pumpkin Pasta with a Quick and Easy Vegan Alternative to Cheese Sauce

Ingredients

For the pumpkin pasta

500 g butternut pumpkin, spiralized or grated
75 g baby spinach
10 g margarine
100 ml soydrink
Some salt & pepper

For the topping

Some parsley, fresh and finely chopped
lemon wedges

Preparation

1. Heat up the Alsan margarine in a skillet over medium heat. Then add the butternut squash and season to taste with salt and pepper. Cook for approximately 7-8 minutes until the pumpkin is soft but still firm to bite. Add the baby spinach and let it simmer for another 1-2 minutes until the spinach has collapsed.
2. For the quick alternative to cheese sauce, add vegan fresh cream, soy drink, and grated cheese alternative to a saucepan and heat for 5 minutes until the cheese alternative melts. Season to taste with salt and pepper.
3. Divide the butternut squash into two plates and pour the sauce over it. Top with vegan parmesan alternative and finely chopped parsley and serve with a lemon wedge.

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