Roasted Pumpkin & Beetroot Pasta With Kalamata Olives

Quick, easy, tasty and nutritious this seasonal roasted pumpkin dish is perfect for those cold, dark, winter weeknights! Winter has well and truly arrived so what better way to add some brightness and warmth onto your plate than with this wholesome, comforting pink bowl of goodness! You could throw any kind of veggies you have in here to make it even more delicious and packed with nutrients. I personally think it’s lovely with some sautéed kale or spinach through it and would be amazing with a generous helping of mushrooms! It might seem like a strange combination of flavours to some but trust me, they all go so wonderfully together! The Kalamata olives compliment this dish perfectly but if you can’t find them I think black olives would be incredible too, and if you don’t like olives (?!) then you can of course leave them out. This recipe is extremely adaptable so don’t be afraid to add your favourite flavours or omit anything you don’t like! 


Prep Time: 5 mins   Cook Time: 30 mins
Total Time: 35 mins   Serves: 2


  • 200g pasta
  • 90ml roasted pumpkin puree (I roasted my own pumpkin a few weeks ago, blended & froze it, you could use butternut squash instead)
  • 30ml white wine
  • 1 small beetroot
  • 60ml soya cream (or a handful of soaked cashews blended with water)
  • 1 red onion
  • 2 cloves garlic
  • 1 handful Kalamata olives
  • 3 pecan nuts (or vegan parmesan/nut of choice/nutritional yeast)
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • salt & pepper to taste


  1. Preheat the oven to 200 degrees Celsius. 
  2. Peel and cut off the ends of the beetroot, place on a lined baking tray, drizzle with olive oil and season. Place in the oven for 30 minutes or until tender.
  3. If you are roasting your own pumpkin or butternut squash allow for 30-60 minutes of cooking.
  4. While the beetroot is roasting, sauté onions and garlic for around three minutes and cook pasta according to instructions.
  5. To the onions and garlic, add the white wine and cook for a further five minutes. 
  6. Add the soya cream, dried basil, smoked paprika, salt and pepper. 
  7. Slice the olives into halves and add to the sauce. 
  8. Blend the roasted beetroot, you may need to add a small amount of water or plant milk. If you have roasted your pumpkin or butternut squash blend that in with the beetroot.
  9. Add the beetroot and pumpkin puree to the sauce along with your pasta.
  10. Using a cheese grater, grate the pecans into parmesan-like shavings. 
  11. Serve immediately and garnish with pecan shavings or vegan cheese!


That’s it for this recipe! Hope you enjoyed.

Thanks for reading!

Love, Áine.

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