Smoky Bacon'ish Pumpkin Pasta
Serves 4-6 | Plates
Easy | 1 hour
A tasty smoky bacon-flavoured pasta with pumpkin made using our new vegan bacon flavouring Bacon'ish. A warm hearty meal for those cold nights.
Ingredients
🌱 = Get It From The Source * Ingredients available at The Source
1 Pumpkin (or squash- 1kg approx)
300g Organic Pasta 🌱
60g kale, chopped
Salt + pepper 🌱
SAUCE
150g raw cashew nuts 🌱
1/2 tsp fresh grated nutmeg 🌱
1 tsp Bacon’ish flavouring 🌱
1 tbsp nutritional yeast*
1tbsp olive oil*
CRISPY TOPPING
40g raw cashew nuts 🌱
40g stale bread or
GF panko breadcrumbs 🌱
1 tsp Bacon’ish flavouring 🌱
2 tsp nutritional yeast 🌱
1/2 tsp dried sage 🌱
1 tbsp olive oil 🌱
Method
METHOD
Preheat your oven to 220°C (200°C fan).
Slice your pumpkin in half and remove the seeds. Chop into 2-3 cm
chunks and place onto a baking tray with a drizzle of olive oil and
season with salt and pepper. Roast for 35 minutes, giving a good shake halfway through, until soft and browning at the edges.
Place the raw cashew nuts into a heatproof jug and cover with
450 ml of boiling water and leave to soak for at least 20 minutes.
Add all the crispy topping ingredients to a blender or mini food processor and pulse until crumbs have formed and leave to one side.
Bring a large pan of water to the boil and season well with salt. Cook your pasta until al dente. Drain the pasta and return to the pan and set aside.
Remove the pumpkin from the oven and reduce the oven to 200°C (180°c fan). Place a third of the pumpkin into a high-speed blender along with the cashews (including soaking water), grated nutmeg, Bacon’ish flavouring, nutritional yeast and olive oil. Blend at a high speed for 1 minute or until smooth and creamy.
In the large pasta pan add the remaining pumpkin and kale and pour over the cashew sauce and stir well. Season to taste and place into a deep dish baking tray.
Sprinkle over the cripsy topping and bake in the oven for 10-15 minutes. Once
