This easy vegan pumpkin pasta is made with only eight ingredients—including plant-based cream cheese, which gives it a lovely, creamy consistency. It’s a small batch recipe, which serves two people, and it’s the perfect thing to make when you have a half cup of pumpkin purée left over from baking!
At this point in the fall—after thirty-one days of October—you may be ready for a break from pumpkin themed recipes.
But I’ve got another for you. What do you think?
If you spend the fall months, as I’ve been known to do, creating batches of orange-hued pumpkin bread or waffles, then you may sometimes find yourself with an opened can of pumpkin purée sitting in your fridge, with just a half cup or so of pumpkin left.
You can make overnight oats. But what if you’re craving something savory?
This creamy vegan pasta is the solution. It’s also a convenient, low-key dinner that features only eight ingredients and is perfect for busy weeknights.
Recipe for a small batch
You will know that I have a lot of recipes which can be scaled up to serve 4 or more people.
Even though I’m single, this is the way I cook. Since I’m a meal prep enthusiast, I’d always rather…