Roasted Pumpkin Macaroni


Roasted pumpkin macaroni
Prep Time: 10M
Cooking Time: 60M
Serves: 4

This warming dish is the ultimate plant-based comfort food.



  • 1 butternut squash (around 1 kg)
  • 2 tbsp lemon juice
  • 75g grated vegan parmesan (or 15g Nutritional yeast flakes)
  • ½ tsp powered garlic
  • 1 tsp. mustard powder
  • 1 tsp. grated nutmeg
  • 300ml Alpro Oat Unsweetened drink (or similar)
  • 2 tbsp extra virgin olive oil, plus a little extra for oiling the squash
  • 1 bunch of sage
  • 100g hazelnuts, roughly chopped
  • 400g macaroni
  • Salt and pepper

This warming dish is the ultimate plant-based comfort food.


  • Preheat the oven to 180C. Cut the squash in half length-ways and scoop out and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil, season generously with salt and pepper. Place on a parchment lined baking tray flesh side down and cook in the oven for 50-60 mins or until completely soft all the way through, you can check this by piercing the flesh with a knife.
  • Cook the pasta as per the packet instructions in seasoned water – Whilst the pasta is cooking, scoop the flesh from the butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, powdered garlic, mustard powder, 1 tbsp. extra virgin olive oil, Alpro Oat Unsweetened drink and nutmeg.
  • Heat the sauce through on the hob, adjusting the seasoning to taste with salt and pepper.
  • Heat the remaining tbsp. of olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy.
  • Mix the pasta into the sauce and spoon into bowls, top with the sage and hazelnuts to serve.

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