Cheesey Vegan Pumpkin Pasta Sauce

by Lunch Lady Lou
Cheesey Vegan Pumpkin Pasta Sauce


2 cups roasted @oooobysyd pumpkin, but just roast the whole thing. You’ll use it.
➕ Roast your pumpkin seeds too! Use them as the topping. I added 1 tsp each of cumin and smoked paprika
➕ 1 small onion, roasted or cooked in a pan
➕ Garlic! Roast it up. Up to a bulb is wonderful. If raw, use about 1/2.
➕ 1 handful cashews (about 1/4 cup), soak them for 20 mins or more of you can.
➕ 1 tsp dried herbs
➕ 1 tsp nutritional yeast, optional but awesome especially if you can’t handle dairy
➕ 1 tsp bone broth concentrate, I used @bestofthebone (this makes it no longer vegan) and up to 1/2 cup water OR
Half cup vegetable broth OR
Half cup water (it will still be yum)
➕ A good splash (2 tbsp) extra virgin olive oil
➕ Salt and pepper as you need


➕ Throw everything in the blender and blend til smooth. You could also mash this up with a fork for a textured sauce, your onions would stay a little chunky but that’s OK (or finely dice them).

➕ Heat sauce in a pan on the stove, especially important if you added raw garlic. Give it a good 5-10 minutes at a simmer.


➕ Pasta of your choice or veggie zoodles

➕ A big bundle of greens, I used cabbage and fennel sautéed in a pan

➕ Goat cheese or Parmesan

➕ Crispy bacon


Freeze in small portions, I’d recommend up to 1 cup. So you can use as you like without needing to thaw a whole batch. I like to freeze in ice cubes.

Use as a base for homemade pizza.

Schmear on toast with a fried egg on top.

Add to curries, even if it’s a tablespoon or so. Pumpkin is flavour love.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!

— Lila

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