Creamy Spring Onion + Pumpkin Penne

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Difficulty: Easy
Serves 4

Now that my Cheddar + Vegetable Quiche is part of your regular recipe roster (ooooh check that alliteration!) I thought it was time to add another fantastic Bute Island Foods recipe to your repertoire. This time, something super simple (there I go again) using their Creamy Sheese with Spring Onion & Cracked Black Pepper.

Don’t forget, you can grab a tonne of your favourite Sheese products from select Coles Supermarkets. They’ve got creamy, blocks, slices and grated for just about any recipe you can think of, or like me, just eat it straight out of the packet! All of their products are vegan (obvs), palm-oil free and made with coconut oil.

This Creamy Spring Onion + Pumpkin Penne recipe could not be easier to make, I swear. Don’t be fooled by it’s simplicity, though! Whip this baby up for your family and friends and they’ll be begging for you to tell ’em how you got it so creamy (spolier: it’s the Creamy Sheese with Spring Onion & Cracked Black Pepper!) This stuff is creamy as heck, plus it’s gluten free and lactose free to boot!

Ingredients

• 1/4 Kent pumpkin, cut into small cubes
• 1 teaspoon olive oil
• 400g penne pasta
• 255g Creamy Sheese with Spring Onion & Cracked Black Pepper
• 1/4-1/2 cup soy milk
• 1/4 cup nutritional yeast
• 1/2 cup roasted and salted cashews
• Spring onion, salt and pepper to serve

Method

1. Preheat your oven to 200°C and line a baking tray with baking paper.
2. Toss the cubed pumpkin in the olive oil and spread it out on the tray. Pop it in the oven to bake for 20 minutes while you prepare the pasta and sauce.
3. Fill a large pot with water and bring it to the boil. Once boiling, add the penne and cook until al denté.
4. In another large pot, combine the Creamy Sheese with Spring Onion & Cracked Black Pepper and 1/4 cup of soy milk and stir over medium heat.
5. Add the nutritional yeast and continue to stir. Add additional soy milk slowly if needed, until your desired thickness is achieved and the sauce is heated.
6. Once your pasta has cooked, drain it before slowly folding it through the sauce, followed by the roasted pumpkin.
7. Serve out your pasta and add a healthy amount of cashews, spring onions, salt and pepper.