Serves

4

Ingredients

• 1 packet whole wheat pasta shells
• 1/2 cup water
• 2 cups butternut pumpkin chopped
• 1 can cannelloni beans (drained and rinsed)
• 1 cup unsweetened plant milk
• Salt and pepper
• 1/2 tsp onion and garlic powder
• 1 tbsp nutritional yeast
• 2 tsp tapioca flour
• Red pepper flakes (optional)

Method

Bring water to the boil and cook pasta according to directions. Drain and return to pot.

In a saucepan, bring 1/2 cup water to the boil and add pumpkin. Cook until softened DO NOT DRAIN.

Transfer pumpkin and water to a blender and combine with all other ingredients (except pasta) until well combined.

Pour back into the saucepan (not with the pasta) and cook for 5 minutes, stirring a lot.

Combine 2 tsp water and tapioca flour then pour into the saucepan to thicken.

Add sauce to the pasta and serve with red pepper if using.

Note

Add broccoli or cauliflower to the dish for extra nutrition.

Pasta will last for 3 days in the fridge.

1. 

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3. 

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