Pumpkin Pasta with a quick and easy vegan alternative to cheese sauce


For garnish:


Servings: 2 People 

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.

For the quick alternative to cheese sauce, add bedda "fresh cream", soy drink, and bedda grated cheese alternative to a saucepan and heat for 5 minutes until the grated cheese alternative melts. Season to taste with salt and pepper.

Divide the butternut squash into two plates and pour the sauce over it. Top with bedda granvegano and finely chopped parsley and serve with a lemon wedge.


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