Creamy pumpkin fettucine

Vegetarian

Prep

25 min

Cook

40 min

Serves

4

Skill

This vegan pumpkin fettucine is super creamy and bursting with flavour. This dish will be sure to delight all your lunch and dinner guests. It uses So Good Unsweetened Oat milk and this combines with the other ingredients to make the best dairy free pasta. This healthy meal is great all year round and leftovers are perfect for lunch or tea the next day.

  1. 800g pumpkin, peeled and de-seeded
  2. 2 large cloves garlic, unpeeled
  3. 1 Tbsp olive oil
  4. 1 1/2 cups So Good™ Oat Unsweetened
  5. 4 Tbsp nutritional yeast
  6. 2 tsp vegetable stock powder
  7. 1 1/2 tsp dried sage
  8. 1/2 tsp ground paprika
  9. 250g dried fettuccine
  10. 2 handfuls fresh basil, roughly chopped

Crunchy Breadcrumb Topping

  1. 3 pieces bread (approximately 100g)
  2. 2 cloves garlic, peeled
  3. 2 Tbsp olive oil

Nutrition per serving

Weight, measurement and temperature conversions
1940 kJ

energy kj

7 g

protein

3 g

saturated fat

4.6 g

dietary fibre

69 g

carbohydrate

7 g

sugars

262 mg

sodium