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6min read

Pumpkin Pasta Bake

by Valentina Concordia

6min read

Creamy and saucy middle, crispy top. Everything you want a pasta bake to be. It's also packed with flavour and some hidden protein. Need we say more?

Prep Time

20mins

Cook Time

60mins

Makes

4-5 servings

Ingredients

1 medium sized pumpkin or butternut squash (around 1kg), peeled and sliced
5 cloves garlic, peeled
1 tbsp olive oil
½ tsp salt
200g cannellini beans, or any other white bean (around ½ tin)
4 tbsp nutritional yeast
1 tsp white miso
1 tsp mustard
½ tsp white pepper
½ lemon, juiced
600-650 ml oat milk (or any other plant based milk)
2 tbsp vegan butter or coconut oil
8-10 sage leaves
350g conchiglie (pasta shells), cooked 

Cheesy crumb:
60g toasted almond flakes
30 g toasted sunflower seeds
½ tsp salt
2 tbsp nutritional yeast 
¼ tsp cayenne pepper 

 

Method

STEP 1

Heat your oven to 180˚C. Spread the pumpkin/butternut squash on a large baking tray and toss in 1 tbsp olive oil and ½ tsp salt. Roast for 35-40 minutes, until soft and starting to caramelise around the edges.

STEP 2

While the pumpkin roasts, prepare everything else. Cook the pasta shells according to the package instructions, then drain and transfer back to pan.

STEP 3

Make the dressing by combining the peanut butter, tamari, remaining lime juice and 8 tbsp water. Mix until smooth and creamy. 

STEP 4

Then fry the sage leaves. Heat up the butter/coconut oil in a small saucepan, and add the sage leaves. Fry for 2-3 minutes on medium heat until fragrant and starting to crisp up. Remove from heat. 

STEP 5

Now make the cheesy crumb, by combining almond flakes, sunflower seeds, salt, nutritional yeast and cayenne pepper in a blender/food processor. Mix for 2-3 minutes, until all of the nuts/seeds have broken down.

STEP 6

Back to the sauce! Transfer the roasted pumpkin and garlic to a blender, along with the cannellini beans, nutritional yeast, white miso, mustard, white pepper, lemon juice and oat milk. Blend on high for 2-3 minutes, until velvety. Taste for salt/acidity and adjust to taste.

STEP 7

Add the sauce to the pan with the cooked pasta, and stir thoroughly for a couple of minutes, until the sauce is evenly distributed. Transfer the saucy pasta to a deep baking dish, top with the sage leaves and sprinkle evenly with the crumb. Bake for 20-25 minutes, until golden and crisp.

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