A delicious combination of sweet and savory, this Pumpkin Pasta is simple to make and extra creamy thanks to Califia Farms Original Oat Milk. Perfectly seasoned with rosemary, oregano, and thyme, it's a comforting dish that's sure to impress.
1: Preheat the oven to 200°C.
2: Combine the pumpkin, rosemary, oregano, thyme, garlic, and olive oil into a large bowl and mix well.
3: Place on a lined baking tray and roast for 35-40 mins until golden brown.
4: Bring a large pot of salted water to the boil. Cook the linguine until al dente, drain and set aside, reserving a cup of the pasta water for later.
5: Once the pumpkin has cooked, place into a blender with the oat milk, vegetable stock, and rosemary. Blend until smooth, adding in more stock if needed.
6: Add in salt and pepper to taste and stir through.
7: Pour into a large pan or pot along with the cooked linguine.
8: Stir over medium high heat, adding in a splash of pasta water as needed until the pasta is glossy and well coated with the sauce. Enjoy immediately!
