Protein-packed pumpkin sauce pasta

Name: Protein-packed pumpkin sauce pasta
Prep time: 5 min
Cook time: 30 min
Yield: 4
Ingredients: 1 pumpkin; 200 g cherry tomatoes; 10 g olive oil; Thyme; 120 g ricotta; 1 tbsp cashew butter; 1 tbsp nutritional yeast; 1 onion; 2 cloves garlic; pinch salt; pinch pepper; pinch turmeric; 5 g cashews in honey chilli flavour; Thyme; 320 g penne pasta

Karolína Kramářová

35 min.

Comments

This pumpkin sauce pasta shouldn't be missing from your list of autumn must‑try recipes.

Let's make it.

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

100% Cashew Butter – 1 000 g – creamy nut butter, sweet buttery taste with a hint of caramel, source of unsaturated fats and plant protein

£14.99

Nutritional Yeast – 100 g – inactive yeast flakes – vegan parmesan cheese alternative, high in protein

£2.19

Nutrition (1 serving) 1 bowl of pasta with sauce

517 kcal
66 g carbohydrates
18 g fats
24 g protein

Per 4 portions

Sauce:

1 pumpkin
200 g cherry tomatoes
10 g olive oil
Thyme
120 g ricotta
1 tbsp cashew butter
1 tbsp nutritional yeast
1 onion
2 cloves garlic
pinch salt
pinch pepper
pinch turmeric

To serve:

5 g cashews in honey chilli flavour
Thyme
320 g penne pasta

Instructions

Preheat the oven to 220 °C.
Peel and deseed the pumpkin. Dice it. Add it to the baking dish together with the tomatoes. Season with salt and thyme and drizzle with olive oil. Roast until tender.
Add the remaining ingredients to a blender, then add the roasted veggies. Add a small amount of the pasta water and mix until smooth.
Mix the sauce with cooked pasta, sprinkle with chopped cashews, thyme and torn mozzarella.
Enjoy!