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Ingredients
- ½ small butternut pumpkin, chopped into cubes
- 3 garlic cloves
- ⅓ cup vegan natural yoghurt (unsweetened)
- 2 tablespoons nutritional yeast
- ½ teaspoon smoked paprika
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 cup vegetable stock (or water)
- 1 packet Slendier Soybean Fettuccine
- 2 tablespoons toasted pine nuts, optional
Directions
1. Preheat the oven to 200C and line a baking sheet with parchment paper, and set aside.
2. Prepare the pumpkin and drizzle with olive oil and a pinch of salt. Bake for 15 minutes.
3. In the meantime, cut the end of the garlic cloves, then add them to the pumpkin after the initial bake time and place it back in the oven for another 20 minutes.
4. Once baked, remove the skin from the garlic and add it along with the pumpkin, yoghurt, nutritional yeast, smoked paprika, rosemary, olive oil, salt, and stock to a high speed blender. Pulse until you get smooth sauce.
5. Cook the Slendier Soybean Fettuccine as per the packet instructions, drain and mix in with the creamy sauce.
6. Serve topped with pine nuts.
➡️ more cooking videos on Slendier YouTube https://youtube.com/shorts/9GI-RcUtAe4
Where you can buy Slendier products
Slendier products are available in the health food aisle of major supermarkets such as Coles, Foodworks, IGA and Woolworths throughout Australia and New Zealand.
From time to time you can also find our products online at catch.com.au
We sell all of Slendier products online here and offer free delivery for orders over $50 in metro areas.
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