Ingredients List



  1. Pre-heat the oven to 180 C and line a large ovenproof baking dish/tin with baking parchment.
  2. Peel and cut the onion into quarters. Peel, deseed and chop the pumpkin into large chunks. Season well with salt and pepper. 
  3. Roast in the oven for 25 minutes or until soft and starting to brown a little around the edges.
  4. Place the pumpkin and onion in a high-speed blender and add the nutritional yeast, and cashew milk.  Blend until you have a silky smooth sauce. Adjust seasoning to your liking with salt/pepper.
  5. Remove the baking parchment from the baking dish/tin and add the macaroni. Pour over the sauce and stir so that all the pasta is well coated.
  6. Cover tightly with foil, and place back in the oven for 25 minutes, or until the pasta is cooked through but is still “al dente’.
  7. Serve immediately with a crisp green salad on the side.

Options and Extras

  1. This recipe, whilst delicious as it is, can easily be tweaked with additional ingredients and flavors according to your liking and what you have on hand.
  2. Try adding a crushed clove of garlic/Dijon mustard/chopped fresh sage/chopped fresh thyme/cayenne pepper to the sauce.
  3. You could also remove the foil for the last few minutes of cooking and top with a handful of pine nuts/pumpkin seeds/breadcrumbs, putting it back in the oven until it starts to brown.
  4. Sprinkle the finished dish with chopped fresh parsley.