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Pumpkin & Sage Spaghetti Recipe

Total time: 15 mins
Serves: 2

Pumpkin & Sage Sauce:
  • 1/2 Brown Onion (Diced)
  • Clove Garlic (Diced)
  • 1 Tbsp Fresh Sage (Chopped)
  • 1/2 Tsp Dried Thyme
  • 1 Tbsp Olive Oil
  • 1 Cup Pumpkin Purée
  • 3/4 Cup Soy Milk (or as needed)
  • 1/3 Cup Cashews (Soaked in hot water for 10 minutes and drained)
  • 1/4 Cup Nutritional Yeast
  • 2 Tbsp Tahini
  • 2 Tbsp Tomato Paste
  • Juice of Half a Lemon
  • Pinch Salt and Pepper
To Serve:
  • 200g Slendier Organic Edamame Spaghetti
  • Garnish: Hemp Seeds and Sage Leaves
  1. Cook Slendier Organic Edamame Spaghetti according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a fry pan over medium to high. Add onion and sauté for 2-3 minutes. Add the garlic, sage and thyme and sauté for a further 1-2 minutes.
  3. Transfer onion and garlic mix to a blender. Add all other sauce ingredients and blend until smooth. Add more soy milk if needed.
  4. Pour the sauce over the spaghetti and mix well. Serve and garnish with hemp seeds and sage leaves. Enjoy! Store leftovers in the fridge for 3 – 4 days.


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