Vegan ‘cheesy’ pasta w/sprouts

This was a bit of a mix of various recipes I saw online but was inspired by this vegan mac and ‘cheese’

Ingredients

‘Cheesy’ sauce

Pumpkin (about 1/3 of a large pumpkin)

One cup of plant-based milk

Half a cup of nutritional yeast

2 garlic cloves minced

Salt and pepper

Roasted vegetables

One packet of sprouts

2 smoked vegan sausages (I used Like Meat from Tesco)

Salt and Pepper

Pasta of your choice.

Putting it together

1. Cut the pumpkin into ‘smiles’ or half moons and roast until cooked, then remove the cooked flesh from the skin and place in a bowl
2. with your hands ‘squish’ the cooked pumpkin until you have a mash
3. add 1/2 a cup of nutritional yeast and mix with a fork
4. add 1 cup of plant based milk (I used oat) and minced garlic.
5. blend until smooth – taste and add salt and pepper to your preference.
6. cook sprouts in salted water until they are to your taste
7. remove the skin from the sausages, crumble and fry in a pan with a bit of oil until crisp. Add the sprouts and fry and until browned.
8. cook pasta until al dente and remove from the pan.
9. add the sauce to the pan (the above serves 4, so you can amend the portion size as you like), warm through. Add the pasta and warm through and then add the brussels and sausage.
10. add to a bowl, take a fork, plonk yourself down in from of Queer Eye and enjoy