ROASTED PUMPKIN PASTA BAKE
Let’s start this Autumn season with a hearty and sweet roasted pumpkin pasta bake!
prep time 1 hour total time 25 mins serves 6
3 garlic cloves
1 medium pumpkin
500g wholemeal pasta
1/2 cup cashews
1 cup plant milk
Juice of a lemon
1 tsp salt
1/2 tsp paprika
1/2 tsp chilli
1/2 cup nutritional yeast
Handful of spinach
1 cup breadcrumbs
Vegan cheese (optional)
Preheat oven to 200°C.
Remove the stem and the top of the pumpkin. Slice the pumpkin in half and use a spoon to scoop out seeds and gooey stuff.
Cut the pumpkin halves into wedges, and place on a lined baking tray skin side down. Drizzle/brush with oil and bake in the oven for 30-40 mins.
Peel and slice the onions into quarters.
Add the quartered onions and garlic (skin and all) to another baking tray, drizzle over/brush with oil and add to the oven after 10-20 mins of the pumpkin cooking time has passed.
Keep an eye on the vegetables, and when the pumpkin is soft remove from the oven and leave to cool for around 5-10 mins.
Put the pasta on to cook according to packet instructions.
In a blender, blend together half of the pumpkin, the garlic (without the skin), onions, cashews, milk, lemon juice, salt, paprika, chilli, nutritional yeast and black pepper.
Slice the other half of the pumpkin into bite-sized chunks.
Once the pasta is al dente (just before totally soft), add to a large baking dish.
Pour over the creamy pumpkin sauce and stir through with a generous handful of spinach and the remaining sliced pumpkin.
Top with breadcrumbs (blend up a few slices of bread) and some grated vegan cheese if you have some.
Bake in oven until golden brown, serve and enjoy!
For breadcrumbs, if I have some bread that has gone a little stale I will blend it up, put in a bag and put in the freezer. That way I always have some to hand for my recipes!
You can also make this recipe with butternut squash if pumpkins aren’t in your supermarket/in season!