This fall pumpkin pasta is not only impressive but also very tasty.
First, let's start with how to roast a whole pumpkin!
1. Wash the pumpkin well on the outside.
2. Cut off the lid. Make holes in the pumpkin with a knife.
3. Remove the seeds from inside. Or do it later.
4. Cover the pumpkin with non-stick paper or aluminum foil.
5. Bake in a preheated oven at 200C for 1 hour and 30 minutes.
INGREDIENTS AND SUBSTITUTIONS
Spaghetti This recipe for me calls for spaghetti. I used it to make carrot spaghetti. You can use whatever spaghetti you want.
Shredded Cheese: You can use whatever grated cheese you like. In my recipe I used grated vegetable Parmesan.
Vegan cream cheese It is essential as it will give that creamy texture to your pasta. You can also use classic cream cheese if you are not vegan.
Parsley It's not necessary but you can use some.
If you like this recipe, you can also try one of the following:
Spaghetti Pomodoro | Classic and Traditional
Pasta Sauce with 5 Hidden Veggies
Fall Spaghettin in a Pumpkin
Ingredients
- 1 pumpkin
- 320 gr. spaghetti
- 2 tbsp vegan cream cheese
- 2 tbsp shredded vegan parmesan
- parsley
- black pepper
- salt
Instructions
- Start by roasting your pumpkin. Cut off the cap. Make holes in the pumpkin with a knife. Take out the seeds from inside. Cover the pumpkin with non-stick paper or aluminum foil. Bake in a preheated oven at 200C for 1 hour and 30 minutes.
- Boil your pasta according to the instructions on the package in salted water. Drain.
- Once the pumpkin is ready, unwrap it and slightly dig the walls of the pumpkin.
- Throw in your pasta, cream cheese, parmesan, salt and pepper (if you want). Mix well.
- No plate needed. You can enjoy your pasta as it is inside the pumpkin. You will love her.
Did you make the recipe too?
Upload a photo on Instagram and tag me (@emilyvagia) so I can see it too or send me a photo on Facebook. here.
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