Creamy Pumpkin Pasta Autumn and pumpkins go hand in hand. That’s why our aromatic and super creamy pumpkin pasta is a must at this time of year. With linguine, fresh parsley and crunchy walnuts, this vegan recipe promises to be an absolute treat. Enjoy it with your loved one or with friends on a cosy movie night in. We declare pumpkin season open! Finally, pumpkin season is upon us once more. Since September, pumpkins have been back on the shelves – whether its hokkaido, nutmeg or butternut, pumpkin season must of course be made the most of with our fitting vegan recipes. Pumpkin soup, pumpkin pie or baked pumpkin are all super tasty, but this time we went for a warming, creamy pumpkin pasta. For the extra creamy sauce, we also use our vegan cheese alternative – Veganz Organic Gourmet Classic. This plant-based cheese substitute is not only a super replacement for mozzarella, but is also suitable as a feta alternative or for refining salads, soups or – just like in this simple recipe – sauces. Ingredients (4 Serves) 700 g Hokkaido pumpkin 125 g The Veganz Organic Gourmet Classic 400 g pasta of your choice 1 large tomato 1 pepper 1 large onion 1 small garlic bulb Salt Pepper Paprika powder 2 tbsp olive oil Walnut kernels, as required Fresh parsley, as required Portions Serves: Preheat the oven to 200 degrees. In the meantime, wash, seed and roughly chop the pumpkin, tomato and peppers. Chop the onion and garlic into small pieces. Put the vegetables together with the Veganz Gourmet Classic on a baking tray or dish and season with oil, salt, pepper and a little paprika powder. Put the whole thing in the oven for about 30 minutes. Cook the pasta according to the instructions on the packet. When draining the pasta, save about 200 ml of the salt water. When the roasted vegetables are ready, puree them together with the pasta water to make a creamy consistency. Taste and season with salt, pepper and paprika. Finally add the pasta to the sauce and garnish with fresh parsley and chopped walnuts if desired. Enjoy your meal!