This easy vegan pumpkin pasta is made with only eight ingredients—including plant-based cream cheese, which gives it a lovely, creamy consistency. It’s a small batch recipe, which serves two people, and it’s the perfect thing to make when you have a half cup of pumpkin purée left over from baking! At this point in the fall—after thirty-one days of October—you may be ready for a break from pumpkin themed recipes. But I’ve got another for you. Hear me out? If you spend the…
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