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Creamy Pumpkin Linguine

by Charlotte Roberts
on 25th October 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A deliciously creamy pumpkin linguine recipe, perfect for Halloween and those chilly autumnal evenings when a warming, hearty meal is a must!


Creamy Pumpkin Linguine

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Ingredients

  • 1 1/2 cup coconut milk (drinking kind) - you can sub for another non-dairy milk if you desire
  • 100g cooked butternut squash or pumpkin
  • 1 medium carrot
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • 1/2 brown onion
  • 4 portions of linguine pasta
  • Pinch of nutmeg
  • Sea salt and pepper to taste
  • 2 heaped tbsp plain hummus
  • Vegan butter for cooking
  • 1 tsp cornflour mixed with warm water
Prep Time
Serves
4

Instructions

  1. Start by finely dicing the onion and carrot and adding these to a pan along with a tsp of vegan butter. Bring the pan to medium heat and sauté these until softened

  2. Crush in the garlic cloves and cook until fragrant

  3. Allow to cool, then in your Ninja blender, combine the cooked veggies, pumpkin, milk, nutritional yeast and seasonings, then blend until smooth.

  4. Transfer the sauce back into the saucepan and reduce the heat to low

  5. Cook the pasta according to the instructions on the pack

  6. Meanwhile, stir the hummus and cornflour mixture into the sauce and bring to the boil

  7. Reduce to a simmer and continue to stir so that the sauce thickens. Adjust any seasonings to taste

  8. Once your pasta is cooked and al dente, add this into the sauce and toss together so that all of your linguine is evenly coated

  9. Serve garnished with some cracked pepper and fresh herbs

Charlotte Roberts

Cooking and being in the kitchen was always something that I loved, after always helping and watching my mum cook as a child. Fitness is a huge part of my life, so making sure that I fuel my body with healthy, nourishing foods goes hand in hand with that. I started to create healthy alternatives to my favourite dishes and loved sharing my photos and recipes on social media just as a hobby. After a while I decided to set up my blog, which was my place to really get creative and write and share whatever I wanted.
Read more posts by Charlotte Roberts