Creamy Pumpkin Linguine

Cooking method:

  • Prep time: 5 mins
  • Total time: 25 mins
  • Skill easy
  • Serves 4 people

Creamy Pumpkin Linguine

A deliciously creamy pumpkin linguine recipe. Perfect for those days where a hearty meal is a must!

Utensils required


  • 367g Coconut milk (drinking kind - you can sub for another non-dairy milk if you desire)
  • 100g Cooked butternut squash or pumpkin
  • 1 medium Carrot
  • 3 tbsp Nutritional yeast
  • 2 Garlic cloves
  • ½ Brown onion
  • 4 portions Linguine pasta
  • A pinch of Nutmeg
  • To taste Sea salt and pepper
  • 2 heaped tbsp Plain hummus
  • Your choice Vegan butter for cooking
  • 1 tsp Cornflour mixed with warm water

Cooking mode

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  • Step 1

    Start by finely dicing the onion and carrot and adding these to a pan along with a tsp of vegan butter. Bring the pan to medium heat and sauté these until softened

  • Step 2

    Crush in the garlic cloves and cook until fragrant

  • Step 3

    Allow to cool, then in your blender, combine the cooked veggies, pumpkin, milk, nutritional yeast and seasonings, then blend until smooth

  • Step 4

    Transfer the sauce back into the saucepan and reduce the heat to low

  • Step 5

    Cook the pasta according to the instructions on the pack

  • Step 6

    Meanwhile, stir the hummus and cornflour mixture into the sauce and bring to the boil

  • Step 7

    Reduce to a simmer and continue to stir so that the sauce thickens. Adjust any seasonings to taste

  • Step 8

    Once your pasta is cooked and al dente, add this into the sauce and toss together so that all of your linguine is evenly coated

  • Step 9

    Serve garnished with some cracked pepper and fresh herbs