Creamy Roast Pumpkin Pasta
- Super simple
- 1:05 h
- 11 ingredients
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.
Serves: 4
Ingredients
For the sauce
- 2 tbsp plant-based tomato pesto
- 2 tbsp Nooch
- 1 tbsp creamy tahini
- 1 bulb of garlic clove
- 200ml vegetable stock
- 100ml coconut milk - or plant-based cream
- 1 tbsp olive oil to serve
- 1 pinch of Salt & pepper
- 1 pumpkin
- 5 tomatoes - good quality
For the crispy sage leaves
- 3 tbsp olive oil
- 8 sage leaves
For the pasta
- 1 pinch of chilli flakes to serve
- 500g linguine pasta
Before you start
Preheat oven to 200ºC | Baking sheet lined with parchment | Large saucepan | High sided frying pan | Square of tin foil | Food processor
Step 1
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
Ingredients
- 1 bulb of garlic clove
- 1 tbsp olive oil to serve
- 1 pinch of Salt & pepper
- 1 pumpkin
- 5 tomatoes - good quality
Step 2
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
Ingredients
- 3 tbsp olive oil
- 8 sage leaves
Step 3
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
Ingredients
- 500g linguine pasta
Step 4
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
Ingredients
- 2 tbsp plant-based tomato pesto
- 2 tbsp Nooch
- 1 tbsp creamy tahini
- 200ml vegetable stock
- 100ml coconut milk - or plant-based cream
Step 5
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
Ingredients
- 1 pinch of chilli flakes to serve