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Creamy Roast Pumpkin Pasta

Creamy Roast Pumpkin Pasta
Creamy Roast Pumpkin Pasta

We bring you this wickedly delicious Creamy Roasted Pumpkin Pasta, 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.

Serves 4


Before you start

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


For the sauce

  • 1 bulb of garlic
  • 1 pumpkin
  • 5 good quality medium tomatoes
  • 2 tbsp plant-based tomato pesto
  • 2 tbsp nutritional yeast
  • 200ml vegetable stock
  • 1 tbsp creamy tahini
  • 100ml coconut milk (or plant-based cream)
  • Olive oil for drizzling
  • Salt and pepper to taste

For the crispy sage leaves

  • 8 fresh sage leaves
  • 3 tbsp olive oil

For the pasta

  • Chilli flakes, to taste
  • 500g linguine pasta


  1. 1.

    Prepare the garlic | 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

  2. 2.

    Prepare the pumpkin | 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

  3. 3.

    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

  4. 4.

    Blend 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

  5. 5.

    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

  6. 6.

    Make the sauce | 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

  7. 7.

    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