Add 200 g pumpkin purée, 180 g all-purpose flour, and a good pinch of salt to a mixing bowl.

Knead the mixture for about 5 minutes until it forms a soft, workable dough.

Cover the dough and let it rest for 10 to 30 minutes while preparing the sauce.

Finely chop 1 onion, 1 carrot, 1 celery stalk, and 3 cloves garlic.

Pulse 220 g cooked lentils in a food processor until roughly broken down but not puréed.

Melt a good chunk of vegan butter in a pan over medium heat.

Add the chopped onion, carrot, celery stalk, and garlic to the pan. Sauté for 3 to 4 minutes.

Add 1 tablespoon tomato paste and 1 tablespoon balsamic vinegar to the pan. Stir until the tomato paste coats the vegetables.

Add the pulsed cooked lentils and 500 ml tomato sauce to the pan.

Season the sauce with salt, black pepper, and dried Italian herbs. Simmer gently for about 10 minutes.

Bring a pot of generously salted water to a boil.

Dust the rested dough with flour and cut it into small irregular pieces with kitchen scissors.

Cook the dough pieces in the boiling salted water until they float to the surface.

Reserve 120 ml pasta water and drain the cooked pumpkin pasta pieces.

Stir the cooked pumpkin pasta pieces into the simmering lentil tomato sauce. Add the reserved pasta water until the sauce is glossy and coats the pasta.

Divide the pasta among 4 servings and top with cashew parmesan.