Creamy Pumpkin Pasta

What's creamy, satisfying and bloody delicious? This creamy pumpkin pasta recipe from Sydney biz Lasagne for Breakfast is what!!

It's the perfect cheezy, creamy pasta, just bursting with flavour! Perfect for cold nights when only carbs will do!


Pumpkin Puree

  • 800g of chopped Pumpkin⁠
  • Olive Oil⁠ 
  • 2 Tbsp Nutritional Yeast⁠
  • 1 Tbsp Dried Rosemary⁠ 
  • Pinch of Salt⁠

Cheezy Sauce⁠ 

  • 300g Silken Tofu⁠ 
  • 2 Tbsp Nutritional Yeast⁠ 
  • 1 cup of Soy Milk⁠


  • Olive oil
  • 2 cloves of minced Garlic⁠ 
  • 1 cup of chopped Mushrooms⁠ 
  • 1 Tbsp chopped Parsley 
  • 200g fresh Spinach leaves⁠ 
  • 1/4 cup Sun-Dried Tomatoes⁠


1. Mix Pumpkin Puree ingredients together then roast in the oven at 180* celsius for approx 20 mins. Once softened, blend in a food processor with 1/2 cup Soy Milk⁠.

2. Blend Cheezy Sauce ingredients together. ⁠

3. Pan fry Mushrooms in Olive Oil with Garlic & Parsley on medium heat until softened.

4. Add the Cheezy Sauce & Pumpkin Puree & stir through.

5. Add Spinach & Sun Dried Tomatoes & stir through.

6. Combine with your favourite pasta (we recommend a wholemeal or high-protein pasta).

7. Top with some dairy-free Parmesan-style cheese.

LASAGNE FOR BREAKFAST is a new concept of freshly handmade gourmet food delivered to your door in Sydney. Great quality, tasty meals and generous portions. Italian food with a plant-based twist.