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. Listen to me?
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 pumpkin spaghetti is the answer. It’s also a convenient, low-key dinner that features only eight ingredients and is perfect for busy weeknights.
Small batch recipe
You will know that I have a lot of recipes which can be scaled up to serve 4 or more people.
It’s how I cook, even though I am single. Since I’m a meal prep enthusiast, I’d always rather…