Ingredients

Pumpkin Puree

• 800g of chopped Pumpkin⁠
• Olive Oil⁠ 
• 2 Tbsp Nutritional Yeast⁠
• 1 Tbsp Dried Rosemary⁠ 
• Pinch of Salt⁠

Cheezy Sauce⁠ 

• 300g Silken Tofu⁠ 
• 2 Tbsp Nutritional Yeast⁠ 
• 1 cup of Soy Milk⁠

Veggies 

• Olive oil
• 2 cloves of minced Garlic⁠ 
• 1 cup of chopped Mushrooms⁠ 
• 1 Tbsp chopped Parsley 
• 200g fresh Spinach leaves⁠ 
• 1/4 cup Sun-Dried Tomatoes⁠

Method

1. Mix Pumpkin Puree ingredients together then roast in the oven at 180* celsius for approx 20 mins. Once softened, blend in a food processor with 1/2 cup Soy Milk⁠.

2. Blend Cheezy Sauce ingredients together. ⁠

3. Pan fry Mushrooms in Olive Oil with Garlic & Parsley on medium heat until softened.

4. Add the Cheezy Sauce & Pumpkin Puree & stir through.

5. Add Spinach & Sun Dried Tomatoes & stir through.

6. Combine with your favourite pasta (we recommend a wholemeal or high-protein pasta).

7. Top with some dairy-free Parmesan-style cheese.

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