spinach and pumpkin pasta // quick and easy vegan recipe

I love pumpkin. I used to hate it growing up, but now whenever fall arrives I make as many pumpkin recipes as I can.

I made this spinach and pumpkin pasta the other day for lunch and it turned out so delicious. This was super easy and quick to put together, plus it’s a pretty cheap meal.

For the sauce you will need:

  • 1/2 can of pumpkin
  • 3-4tbsp classic or garlic hummus (we used Sabra’s classic hummus)
  • 1 cup cashew milk (we used Silk’s unsweetened cashew milk)
  • black pepper, garlic powder, paprika, and cayenne pepper.

You will also need frozen spinach and pasta. We didn’t have anything other than lasagna noodles, so I just used those. I cooked six sheets so I could have it for a few days.

In a (separate) pot while the pasta was boiling I added in the pumpkin and cashew milk. I used about 1 cup, but make it however thick or thin you’d like. I mixed it together to thin it out, then added the hummus and spices in. I let all of that heat up while the pasta was boiling.

After I drained the pasta I poured the sauce over the noodles and added the frozen spinach. I cooked it until the spinach thawed. I would also recommend mixing in some Frank’s hot sauce if you’d like it spicy (we did).

That’s it for this recipe. I know it was really simple but it was warm and festive, and perfect for the rainy weather we’ve been having. Let me know if you try it out in the comments!

One thought on “spinach and pumpkin pasta // quick and easy vegan recipe

  1. Pingback: My 5 Vegan Staple Foods – The Healthy Ghost

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