Creamy Roasted Pumpkin and Carrot Lentil Pasta

Preparation Steps

1. Heat the oven

   Preheat the oven to 200°C fan (220°C conventional). Line two large baking trays with baking paper so the vegetables have room to roast rather than steam.

2. Prepare the pumpkin

   Wash and dry the Hokkaido pumpkin. Halve it carefully with a sturdy knife, scoop out the seeds and stringy centre, and trim the hard stem. Leave the thin edible skin on or not, depending on what you prefer (I removed the skin) and cut the flesh into roughly 2–3 cm cubes so the pieces cook evenly.

3. Cut the carrots and red onions

   Scrub or peel the carrots, halve any thick ones lengthways, then cut into roughly 2 cm chunks. Peel the red onions, trim the ends and cut each into 6–8 wedges, keeping the root end attached where possible to hold the layers together.

4. Coat and season

   Divide the pumpkin, carrots and onions between the trays in a single layer. Drizzle with the olive oil, sprinkle over the salt and black pepper, and toss thoroughly until the cut surfaces are coated. Leave a little space between the pieces (if possible, but mine was super crowded).

5. Roast until browned and tender

   Roast for 35–40 minutes, turning the vegetables and swapping the trays between shelves after about 20 minutes. The pumpkin and carrots are ready when a knife slides through easily and several edges have browned; roast for another 5 minutes if they still feel firm. Do not blend undercooked pumpkin or carrots, the sauce will taste grainy.

6. Toast and chop the hazelnuts

   While the vegetables roast, tip the hazelnuts into a dry frying pan over medium heat. Toast for 3–5 minutes, shaking the pan frequently, until fragrant and lightly golden. Tip onto a plate to cool, then chop coarsely so the topping stays crunchy rather than turning to powder.

7. Cook the lentil pasta

   About 10 minutes before the vegetables are ready, bring a large pot of water to a rolling boil. Add the red lentil pasta and cook following the packet instructions, checking 1–2 minutes before the stated time: it should be tender but still slightly firm, as lentil pasta softens quickly. Keep some cooking water before draining, and do not rinse the pasta.

8. Blend the roasted vegetable sauce

   Transfer all the roasted pumpkin, carrots and red onions to a blender. Add the silken tofu, garlic powder, salt and oat cream, start on low speed, then blend on high for 60–90 seconds until very smooth, stopping to scrape down the sides as needed. The sauce should be thick and pourable, with no noticeable pieces of pumpkin skin.

9. Coat the pasta and serve

   Return the drained pasta to its warm pot and add all the sauce. Stir gently over low heat for 1–2 minutes until the pasta is evenly coated and hot; if the sauce is too thick, loosen it gradually with a little reserved pasta cooking water. Divide between bowls and scatter the chopped hazelnuts over each serving just before eating.