Step 1

Preheat the oven to 180C/350F.

Step 2

Slice the pumpkin and place it on a baking tray. Drizzle with a little olive oil, salt, pepper and 1/2 tsp cayenne pepper. Roast for 35 minutes.

Step 3

In the meantime, cook the pasta shells according to pack instructions and when ready, drain and set aside.

Step 4

When the pumpkin is ready, scoop the flesh into a blender. Add the oat milk, nutritional yeast, garlic cloves, 1/2 tsp cayenne pepper, cinnamon, nutmeg and salt and pepper to taste. Blend until you get a pumpkin pasta sauce. If the sauce is too thick, add a little more oat milk, 2 tbsp at a time, until you reach the right consistency.

Step 5

Place the pasta shells in a tray. Add the vegan pumpkin sauce and mix well. Top up with vegan parmesan and with fresh herbs. Enjoy!