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Zero Waste Pumpkin Pasta

Tackle the food waste epidemic with this hearty pumpkin dish

Photography by Andrew Burton

Put those pumpkins to good use and fight the food waste epidemic with this tasty, easy-to-make vegan pasta recipe that the whole family will love.

Seed-to-Skin Squash and Sage Pasta (V, DF)

One vegetable I never ate when I was growing up was butternut squash. I think my parents thought we wouldn’t like it…well, they hadn’t tried adding it to pasta! 

In this dish the skins can be peeled then roasted or simply left on. Save the seeds as you can toast them and have them as a snack or use them to add extra crunch to a soup or salad. 

No waste whatsoever! 


  • 5-7 sage leaves (or 1 tbsp dried sage) 
  • 1 whole butternut pumpkin (squash), peeled, deseeded and chopped (keeping the skin and seeds) • Extra virgin olive oil
  • 2 garlic cloves, peeled (save the skins for your vegetable stock or compost) 
  • 1 onion, quartered
  • 1 tsp paprika 
  • 200ml coconut milk 
  • 500g pasta of choice 
  • Salt and pepper 
  • Handful of rocket or kale to serve


  1. Preheat your oven to 200C. 
  2. In a bowl: mix the sage, squash seeds and skins with a tablespoon of olive oil and some salt and pepper. Place on a baking tray and bake in the oven for 15–20 minutes until lightly roasted. 
  3. Remove from tray and put to the side. Place your butternut pumpkin, garlic and onion on the same baking tray with a light drizzle of olive oil and a sprinkle of salt, pepper and the paprika. Roast in the oven for 40–45 minutes, until the edges begin to brown and the flesh is soft. Leave to cool on the baking tray. 
  4. In a blender or food processor, add your roasted garlic and onion and half of the milk. Give this a good blend until smooth and creamy. Add the roasted butternut squash, a few leaves of roasted sage, and a pinch of salt and pepper. Pulse until thick and a bit chunky – if you continue to blend at a high speed you’ll end up making a soup! 
  5. Cook the pasta until al dente, then transfer to a serving bowl. Spoon your sauce over the pasta and toss to coat evenly, adding in your green of choice.
  6. Serve with the roasted pumpkin skins and toasted seeds. 

Find more zero-waste recipes in Max La Manna’s latest cookbook More Plants Less Waste or follow his Instagram for weekly cooking tips.

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