Pumpkin and Cashew Cream Sauce

Growing up in an Italian family, with my mum as a chef in our family restaurant, this pasta dish was on repeat.  It was an absolute hit at the restaurant.  Our family restaurant was called Arrivederci (my brother actually still carries on the family business).  Anyway, back to this dish!  People would come from all over just for “Spaghetti alla Zucca”.  And it was always served in this entire pumpkin.

I too was obsessed with it – such a simple recipe with a few key ingredients.  But the way my mum made it – wow, it just screamed love and simplicity.

Every time I make it now, it takes me right back to those happy days back at the restaurant – it’s like a warm hug from mum.

Back then, I wasn’t plant-based so this cream had dairy cream in it!  And like most of my mum’s traditional dishes, I’ve veganised this using cashew cream!  And honestly, it’s so incredible.  

I hope you enjoy this dish as much as I do.  And I hope when you eat it, it feels like a warm hug too!

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Serves: 4


2 tablespoons olive oil

5 cloves of garlic, crushed

2 cups grated pumpkin (approx 400 grams)

1 to 2 tablespoons water

1 bottle of tomato passata

1 fresh birds eye chili

1 teaspoon salt


1 cup raw cashews (soaked for up to 2 hours or boil for 20 minutes)

3/4 cup water

Pinch salt

2 tablespoons lemon juice