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Pumpkin “Cheesy” Pasta | What Robin Eats

Pumpkin “Cheesy” Pasta

Pumpkin “Cheesy” Pasta

10 mins prepServes 2

This pumpkin “cheesy” pasta dish features sautéed kale and is made with chickpeas, making it a veggie-packed, plant-based meal.

2 servings

What you need

extra-virgin olive oil

1 tbsp extra-virgin olive oil

vegetable broth

1 cup vegetable broth

parmesan cheese

¼ cup parmesan cheese

ground nutmeg

1 pinch ground nutmeg

kale

2 cup kale

bowtie pasta

8 oz bowtie pasta

tapioca flour

1 ½ tbsp tapioca flour

pumpkin puree

1 cup pumpkin puree

nutritional yeast

3 tbsp nutritional yeast

half & half cream

2 tbsp half & half cream

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Instructions

Prep pasta as directed on the box. Rinse and sent back into the pot.

Place remaining ingredients, except chopped kale and vegan parmesan cheese, in a high-speed blender, food processor, or a jar and use an immersion blender, and blend until fully mixed. Sauté kale on the stove top in a little olive oil. Mix sauce and kale into cooked pasta. Serve and top with vegan parmesan cheese.

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