Creamy Roast Pumpkin Pasta

Super simple
Super simple
Super simple
Super simple
1:05 h

This wickedly delicious creamy roasted pumpkin pasta is the perfect recipe to use up any left-over pumpkin from the autumn season. The creamy, nutty sauce is so warm and comforting, it's sure to become a dinner staple.

Start cooking ➞




For the sauce

<item-todo-done>2 tbsp plant-based tomato pesto<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>1 tbsp creamy tahini<item-todo-done><item-todo-done>1 bulb of garlic clove<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done><item-todo-done>100ml coconut milk - or plant-based cream<item-todo-done><item-todo-done>1 tbsp olive oil to serve<item-todo-done><item-todo-done>1 pinch of Salt & pepper<item-todo-done><item-todo-done>1 pumpkin<item-todo-done><item-todo-done>5 tomatoes - good quality<item-todo-done>

For the crispy sage leaves

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>8 sage leaves<item-todo-done>

For the pasta

<item-todo-done>1 pinch of chilli flakes to serve<item-todo-done><item-todo-done>500g linguine pasta<item-todo-done>

Before you start

Preheat oven to 200ºC | Baking sheet lined with parchment | Large saucepan | High sided frying pan | Square of tin foil | Food processor

Prepare the ingredients

  • Cut the top off of the garlic bulb and place it in the square of tin foil
  • Drizzle with a little olive oil, season with a little salt and pepper and close up the tin foil to make a parcel
  • Cut the pumpkin into wedges and scrape out the contents
  • Lay the pumpkin wedges and tomatoes in the baking tray, drizzle with olive oil and a little salt and pepper and mix well until everything is coated
  • Place the garlic parcel in the tray and place in the oven for 40-45 minutes until the pumpkin turns soft

Fry the sage leaves

  • Add the 3 tbsp of olive oil to a frying pan and warm over medium heat
  • Once hot, add the sage leaves and fry for a couple of minutes until golden
  • Remove the sage leaves and place them on a plate lined with kitchen paper

Cook the pasta

  • Bring a large pot of salted water to a rolling boil over high heat, add the pasta and cook according to the package instructions
  • Once cooked, drain the pasta water

Make the sauce

  • Remove the baking tray from the oven and allow to cool for 10-15 minutes
  • Take the garlic out of the tin foil parcel and squeeze half of the roasted garlic cloves into the food processor
  • Use a spoon to scrape the flesh of the pumpkin out of the skins and put it in the food processor along with the tomatoes, tomato pesto, nutritional yeast and vegetable stock
  • Put the lid on the processor and blitz until totally smooth
  • Add the contents of the food processor to the pan and simmer for 5-10 minutes
  • Mix through the tahini and coconut milk and cook again for another few minutes until everything comes together
  • Taste and season to perfection with salt and pepper

Finish and serve

  • Fold the pasta through the sauce, adding a little pasta water to loosen if needs be
  • Transfer the pasta to serving bowls, garnish with a little pepper, some chilli flakes and the sage leaves
  • Serve immediately
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