Vegan MobBenjamin Lebus

Plant-Based Roast Pumpkin Pasta

Vegan MobBenjamin Lebus
Plant-Based Roast Pumpkin Pasta

The freshest plant-based pasta. Made so rich by the roast pumpkin.


Make sure you toast those pumpkin seeds before scattering!

Cooking Time (Includes Preparation Time): 1 Hour 20 Minutes


  • 1 Pumpkin - £2.00

  • 1 Pot Alpro Plain Unsweetened - £1.50

  • Bunch of Basil - £0.70

  • 100g Pumpkin Seeds - £0.90

  • 500g Wholewheat Pasta - £0.50

  • 3 Leeks (finely sliced) - £1.50

  • Garlic - £0.30

  • Total Cost - £7.40


  1. Preheat oven to 180°C/356°F. Peal and de-seed pumpkin. Chop it up. Add to a roasting tray with salt, pepper and olive oil. Add 5 cloves of unpeeled garlic. Roast until soft and caramelised (about 45 minutes).

  2. Add your sliced leeks to a frying pan with a splash of olive oil. Fry until soft and buttery, and then set pan aside.

  3. When the pumpkin is ready, remove from the oven. Place 2/3 of the roasted pumpkin in a blender. Add 50ml water, salt and pepper. Squidge in the roasted garlic. Blitz until smooth.

  4. Add the pumpkin sauce to the pan with the leeks. Mix everything together. Then as 250g Alpro Plain Unsweetened. Mix it in. Then add your roasted pumpkin. Stir it together

  5. Get your pasta on (follow pack instructions).

  6. Toast you pumpkin seeds in a frying pan on a medium heat with no oil.

  7. Add 3-4 tablespoons of the starchy pasta water to your pumpkin sauce. Then add a large handful of chopped basil. Season with salt and lots pepper.

  8. Once the pasta is cooked, drain, and then add to the sauce. Toss everything together.

  9. Serve the pasta in bowls with your toasted pumpkin seeds scattered on top. Enjoy!