Creamy Roasted Pumpkin Pasta

Total time: 55 minutes
Serves: 4

  • ½ small butternut pumpkin, chopped into cubes
  • 3 garlic cloves
  • ⅓ cup vegan natural yoghurt (unsweetened)
  • 2 tablespoons nutritional yeast
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh)
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • 1 cup vegetable stock (or water)
  • 1 packet Slendier Soybean Fettuccine
  • 2 tablespoons toasted pine nuts, optional
  1. Preheat the oven to 200C, line a baking sheet with parchment paper, and set aside.
  2. Prepare the pumpkin and drizzle with olive oil and a pinch of salt. Bake for 15 minutes.
  3. In the meantime, cut the end of the garlic cloves, then add them to the pumpkin after the
    initial bake time and place it back in the oven for another 20 minutes
  4. Once baked, remove the skin from the garlic and add it along with the pumpkin, yoghurt,
    nutritional yeast, smoked paprika, rosemary, olive oil, salt, and stock to a high-speed
    blender. Pulse until you get a smooth sauce.
  5. Cook the Slendier Soybean Fettuccine as per the packet instructions, drain and mix in
    with the creamy sauce.
  6. Serve topped with pine nuts.


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