Pumpkin & Pecan Miso Pasta


PREP TIME 5 minutes

COOK TIME 30 minutes

TOTAL TIME 35 minutes


Fusilli Pasta

A creamy, cheesy vegan friendly dish which is a super warming autumnal dish to cook and sit back and enjoy. The miso sauce and nutritional yeast create the perfect cheesy flavour - a must for this dish! 

The pumpkin and pecans are a perfect match, giving you lots of textures and earthy flavours. Not only is the ZENB Fusilli high in protein but the ground toasted pecans are a great gluten free & protein crumb option for the finished dish instead of breadcrumbs.

 If you are a garlic lover, this is the dish for you!

Brought to you by: @sophieh_photo


  • 170g ZENB Fusilli
  • 200g Pumpkin (peeled & diced into 2cm chunks)
  • 3 tbsp olive oil
  • 2 garlic cloves to roast + 1 diced garlic clove to fry
  • 30g pecans
  • 1 tbsp white miso paste
  • 2 tbsp nutritional yeast
  • 6 tbsp vegan single cream
  • 1/2 tsp nutmeg/cinnamon
  • Squeeze of a fresh lemon
  • Salt and pepper
  • Fresh sage leaves



Preheat the oven at 200°C. Put the pumpkin in a baking tray, toss in 2 tbsp of olive oil, season with salt and pepper and put in the oven for 10 minutes.


Boil water for the Pasta and cook accordingly to the pack instructions. When drained, reserve some cooking water.


In a frying pan, toast the pecans. Toss them around the pan so they don’t burn. Remove from pan when toasted and chop up half the amount to garnish the dish and blitz the rest in a blender to make a ground pecan crumb.


Take the pumpkin tray out the oven and sprinkle 1/2 tsp of nutmeg & cinnamon, add 2 garlic cloves and place back in the oven for 15 minutes.


In a frying pan, fry off the fresh sage leaves with 1 tbsp olive oil and set aside when crispy and light in colour. In the same pan, add the diced garlic and fry until golden. Take the roasted garlic out of the oven and it into the pan by squeezing it out of the skins.


Add the miso paste, nutritional yeast & 2 tbsp cooking water to the same pan and whisk all together to combine for a minute. Add the vegan single cream & lemon juice and combine together. Heat through the sauce. Add the cooked pasta to the sauce and mix through.


Serve the meal in a pasta dish, topped with the roasted pumpkin, chopped pecans, ground pecans and sage.

Tasty Tips

I would recommend to definitely add the spices to the roasted pumpkin as they add a super wintery aroma and flavour. 

Add more nutritional yeast if you want an even more cheesy taste.