Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree
  • 1/2 tsp dried garlic
  • 1/2 tsp crushed chili flakes
  • 1/2 cup vegetable broth
  • 2 slices vegan pepper jack cheese ((roughly chopped))
  • 1/2 cup unsweetened coconut milk ((tetra pack))
  • 2 cups whole wheat/gluten free fettuccine pasta ((cooked))
  • Salt as per taste

Instruction

  • Heat a pan/wok and add pumpkin puree, garlic and crushed chili flakes.
  • Saute and pour in vegetable broth. Mix well.
  • Fold in chopped vegan pepper jack cheese and cook covered on a low flame until the cheese melts. (It won’t be stretchy but will melt nicely like curdled cheese).
  • Now, add coconut milk and salt.
  • Cook uncovered for 30 seconds and fold in boiled fettuccine.
  • Turn off the flame and serve warm.