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

Name: Pumpkin Pasta with a Quick and Easy Vegan Alternative to Cheese Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 portions
Ingredients: butternut pumpkin, spiralized or grated; baby spinach; margarine; vegan alternative to fresh cream with herbs; soydrink; vegan alternative to grated cheese; salt & pepper; vegan alternative to parmesan; parsley, fresh and finely chopped; lemon wedges

Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min

Difficulty: easy

Ingredients

For the pumpkin pasta

500 g butternut pumpkin, spiralized or grated

75 g baby spinach

10 g margarine

150 g vegan alternative to fresh cream with herbs

100 ml soydrink

100 g vegan alternative to grated cheese

Some salt & pepper

For the topping

Some vegan alternative to parmesan

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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