Vegan Roasted Butternut Squash Lumacconi

by Zars Kitchen Admin
Vegan Roasted Butternut Squash Lumacconi

Luxuriously creamy with gorgeous smoky and herby notes from the vegan cheese… the perfect #MeatFreeMonday weeknight meal!

FACT: I have never liked a single vegan cheese until I had the pleasure of trying @sophies.delight artisan cheeses… Moreish, nourishing, and gut-friendly options for all tastes from mild to tangy, mature, and melt-in-your-mouth… made from only natural ingredients such as nuts, herbs, and spices. THEY ARE A MUST-TRY!!

The sauce is made by roasting the butternut squash in the oven with shallots and red onions until soft and slightly caramelised, adding it to a pan with sautéed garlic, stock and warm spices of smoked paprika, cinnamon, nutmeg and chilli.
Then it’s all finished with some oat cream and three different vegan kinds of cheese. A beautiful herby cheese made from cashews and mixed herbs, a smoky cheese made from almonds, garlic, smoked paprika and spices and then the parmesan made from sunflower seeds, and almonds and turmeric.

Vegan Roasted Butternut Squash Lumacconi

Vegan Roasted Butternut Squash Lumacconi

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g Vegan pasta - (I used @organicorealfoods Vegan Lumacconi)
  • Extra Virgin Olive Oil
  • 1 Butternut squash, seeded and cut into wedges (about 1800g cooked)
  • 1 Red onion chopped
  • 4 Echalion shallots, peeled, cut into wedges
  • 6 Garlic cloves crushed
  • 1 litre Vegetable stock (depending on consistency you like)
  • 4 tbsp Oat cream
  • 250g Passata or tomato sauce
  • Large handful grated parmesan (I used vegan RAWMESAN @sophies.delight)
  • 1 tsp Smoked paprika
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Chilli powder
  • Salt
  • Pepper
  • 100g Vegan soft Cheese grated or chopped into small pieces (I used Herbivore & Smoky @sophies.delight)


  1. Pre-heat the oven to 200°C, and arrange the squash, shallots and red onion on a baking tray
  2. Drizzle with olive oil, sprinkle with salt and roast until soft and starting to brown, about 20-30 minutes; set aside
  3. Cook the pasta until it is slightly less than al dente; set aside
  4. Meanwhile, in a large saucepan on medium heat with a bit of olive oil, sauté the garlic until soft
  5. Add the roasted vegetables to the pan along with 700ml of stock and spices, bring to a boil and then purée with a hand blender or remove into a blender to purée and return contents to the saucepan
  6. Add the spices, cream and 2/3 of the parmesan; mix well
  7. Taste to check your seasoning, adding the desired amount of salt and pepper or more chilli powder if you like it spicy
  8. Finally, add the soft cheese to the hot sauce and stir until melted
  9. Add the cooked pasta to the sauce, check the consistency, and loosen the seasoning with more stock if desired
  10. Sprinkle the top with the remaining parmesan, cover with foil, doming it slightly to avoid touching the topping and bake for for 20-25 mins
  11. Remove from the oven, add some cracked black pepper and crushed red chilli flakes
  12. Serve hot and enjoy!
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