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Metric
US
Pumpkin Pasta Bake with Almond Ricotta
Scaled for 8 portions · 6 steps
340 g
rotini pasta (*gluten free if needed)
1
Recipe Vegan Ricotta
1–2 tbsp
olive oil
1
small onion, diced
2–3 clove
garlic, minced
425 g
can pumpkin puree
385 g
can full fat coconut milk
0.25 tsp
ground nutmeg
1 tsp
salt
2 cup
baby spinach, sliced into ribbons
1
bag vegan mozzarella cheese shreds (*I used Violife)
—
few shakes black pepper
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