Vegan Cheesy Pumpkin Pasta
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Pumpkin Pasta

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 1


  • 250 g pumpkin
  • 1 medium red onion
  • 2 cloves garlic
  • vegetable stock cube I used Kallo low salt vegetable stock cube
  • 25 ml coconut cream or to taste
  • 1-2 tbsp nutritional yeast
  • A pinch of salt
  • Dried oregano
  • Pasta
  • Pumpkin seeds to garnish


  • Preheat the oven to 180°C.
  • Cube the pumpkin and cut the red onion into quarters. Remove the skin of the garlic.
  • Place the pumpkin, onion and garlic on a baking tray with parchment paper. Roast them for 20-30 mins, or until the pumpkins are soft and mushy.
  • Throw the roasted veggies into the blender along with the stock cube.
  • Blend until smooth, adding the coconut cream a little at a time. (note: add the coconut cream slowly, until you’re satisfied with the consistency and taste. Too much coconut cream would overpower the pumpkin flavour!)
  • Add in the nutritional yeast, salt and some dried oregano to taste.
  • Pour over some cooked pasta and garnish with pumpkin seeds or anything you desire!