Pesto Crème Pasta w/ Pumpkin

Photo: Down to Earth Recipes
Sweet kabocha pumpkin is a great addition to this cozy comforting pasta meal. Pre-made pesto makes this decadent dish even easier.
Yield
2 Servings
Vegan
Entrees
Ingredients
  • 2 cups peeled and cubed kabocha pumpkin
  • 8 ounces spiral-shaped pasta
  • 1 Tablespoon organic cornstarch or potato starch
  • 1¼ cup plant-based milk
  • 2 teaspoons dried Italian herb mix
  • Pinch salt, pepper and nutmeg
  • ¼ cup fresh basil pesto
Instructions
  1. Add pumpkin and pasta into a large saucepan. Cover with water and boil until both pasta and pumpkin are soft, about 10 minutes. Drain and set aside to cool.
  2. Add milk to a medium-sized saucepan, and heat over low until very warm. Do not boil.
  3. Pour a few Tablespoons of the warm milk into a small bowl and whisk with starch, herbs, salt and pepper.
  4. Add starch mixture to saucepan. Stir continuously until thickened. Stir in pesto to combine, then add pasta and pumpkin and toss until coated. Garnish with cheese or vegan cheese as desired. Serve immediately.