Instructions

• Cook pasta according to instructions on packaging.
• Meanwhile, heat the olive oil in a large pot over a medium heat. Add the garlic and cook for 1 minute until fragrant. Next add the pumpkin puree, oat cream and stir to combine. Season with salt, pepper and nutmeg, and continue cooking for 15 minutes until the sauce is creamy and glossy.
• Stir in the cooked pasta and divide between the serving bowls. Sprinkle with vegan parmesan and serve immediately.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.