Vegan Creamy Roast Pumpkin Pasta Bosh TV

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