Creamy Pumpkin Pasta

Just a super simple pumpkin pasta dish that I love as an alternative to tomato based pasta sauces.


  • 1/2 butternut pumpkin
  • 1/2 cup vegetable stock
  • 2tbsp nutritional yeast
  • 1/4 cup toasted pinenuts and cashews
  • A dash of olive oil
  • A dash of lemon juice
  • Salt and pepper
  • A pinch of smoked paprika
  • A pinch of chilli flakes
  • Italian herbs (fresh or dried) – Basil, Rosemary, oregano etc.
  • Pasta of choice (I usually use spaghetti for this)
  • Rocket and cherry tomatoes to serve.


  1. Preheat oven to its highest setting and dice the pumpkin into cubes.
  2. Coat with a little olive oil, some salt, pepper and a sprinkle of Italian herbs.
  3. Place onto a baking tray and roast in the oven for approximately 20 minutes or until the pumpkin is completely soft. Allow to cool for 5-10 minutes.
  4. Cook as much pasta as desired, per the packet instructions.
  5. Using a blender or stick mix, blend the pumpkin, nutritional yeast, vegetable stock, olive oil, lemon juice, cashews, pinenuts, Italian herbs, smoked paprika and chilli flakes. Blend to desired consistency.
  6. Once the pasta is cooked, drain and return to pot, stirring in the pasta sauce.
  7. Serve with fresh rocket, chopped cherry tomatoes and pinenuts.

This pairs perfectly with a vegan, organic red wine and my homemade garlic bread (recipe HERE).


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