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Pasta with creamy pumpkin sauce (vegan)


Serves: 4


500g pasta of your choice
1 x 20ml tblspn grapeseed oil
1 medium onion, diced
2 cloves garlic, crushed
Small pinch chilli flakes (not for spiciness, just a bit of heat)
1/2 tspn ground sage leaves
1/8 tspn ground nutmeg
900g Kent pumpkin, peeled and diced
1 cup low sodium vegetable stock, hot (make sure it’s a vegan friendly brand)
180mls full fat coconut cream, shaken well
Freshly ground sea salt and black pepper
10 large basil leaves, sliced finely
1/4 cup pine nuts, toasted



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