Celebrate the autumn in culinary style with this easy and delicious vegan pasta sauce recipe! Pumpkin and squash are a great way keep dinners healthy and to make a thick sauce without having to use cheese or cream. This recipe is part of the #PumpkinRescue.


1 kilo of pumpkin flesh

4 tomatoes

200g of spinach

3 cloves of garlic

3 sprigs of rosemary

500ml water

1 vegetable stock cube/1 tablespoon of vegetable bouillon

1 red chilli


  1. Chop the pumpkin flesh into 1 cm pieces.
  2. Chop the garlic finely.
  3. Place all the ingredients apart from the spinach into a heavy bottomed large frying pan.
  4. Place the lid on and leave for 30 minutes on a low heat.
  5. When the pumpkin is soft, stir the mix, and turn off the heat and cover.
  6. Chop the spinach and add to the sauce to wilt.
  7. Add to your pasta or gnocchi garnished with crispy sage or rosemary.

 With thanks to Made in Hackney for providing the recipe.