While the evenings are still cold enough to turn the eating up or light a fire, we are making the most of delicious warming comfort food. This Roasted Pumpkin Macaroni is the ultimate plant-based comfort food, warming and tasty, perfect for sharing with friends or family at any time of year.
Roasted Pumpkin Macaroni
Serves 4
Ingredients
1kg pumpkin or butternut squash
2 tbsp extra virgin olive oil, plus a little extra for oiling the squash
400g macaroni
2 tbsp lemon juice
75g grated vegan parmesan (or 15g Nutritional yeast flakes)
1 clove garlic, grated or finely chopped
1 tsp. mustard powder
1 tsp. grated nutmeg
300ml oat milk, e.g. Alpro Oat Unsweetened drink
1 bunch of sage
100g hazelnuts, roughly chopped
Method
1. Preheat the oven to 180C. Line a baking tray with parchment.
2. Cut the pumpkin/butternut squash in half lengthways and scoop out and discard the seeds.
2. Score the flesh with a cross hatch pattern using a sharp knife, then brush lightly with a little olive oil, and season generously with salt and pepper.
3. Place flesh side down on the parchment lined baking tray. Cook in the oven for 50-60 mins, or until completely soft all the way through. You can check this by piercing the flesh with a knife.
4. When the pumpkin/squash is baked, cook the pasta according to the packet instructions in seasoned water.
5. Whilst the pasta is cooking, scoop the flesh from the pumpkin/butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, garlic, mustard powder, nutmeg, 1 tbsp. extra virgin olive oil, and oat milk. Blitz to combine.
6. Heat the blended sauce through on the hob, adjusting the seasoning to taste with salt and pepper.
7. Heat the remaining tbsp. of olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy.
8. Mix the pasta into the sauce and spoon into bowls. Top with the sage and hazelnuts before serving.
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Want more vegan pasta recipes?
Roasted Pumpkin Macaroni
Serves 4
Ingredients
1kg pumpkin or butternut squash
2 tbsp extra virgin olive oil, plus a little extra for oiling the squash
400g macaroni
2 tbsp lemon juice
75g grated vegan parmesan (or 15g Nutritional yeast flakes)
1 clove garlic, grated or finely chopped
1 tsp. mustard powder
1 tsp. grated nutmeg
300ml oat milk, e.g. Alpro Oat Unsweetened drink
1 bunch of sage
100g hazelnuts, roughly chopped
Method
1. Preheat the oven to 180C. Line a baking tray with parchment.
2. Cut the pumpkin/butternut squash in half lengthways and scoop out and discard the seeds.
2. Score the flesh with a cross hatch pattern using a sharp knife, then brush lightly with a little olive oil, and season generously with salt and pepper.
3. Place flesh side down on the parchment lined baking tray. Cook in the oven for 50-60 mins, or until completely soft all the way through. You can check this by piercing the flesh with a knife.
4. When the pumpkin/squash is baked, cook the pasta according to the packet instructions in seasoned water.
5. Whilst the pasta is cooking, scoop the flesh from the pumpkin/butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, garlic, mustard powder, nutmeg, 1 tbsp. extra virgin olive oil, and oat milk. Blitz to combine.
6. Heat the blended sauce through on the hob, adjusting the seasoning to taste with salt and pepper.
7. Heat the remaining tbsp. of olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy.
8. Mix the pasta into the sauce and spoon into bowls. Top with the sage and hazelnuts before serving.
Pin it:
Want more vegan pasta recipes?
 |
| Roasted Red Peppers with Orecchiete |
 |
| Smoked Tofu and Watercress Cannelloni |
 |
| Penne with the Ultimate Vegetable Sauce |
 |
| Pappardelle of Shallots, Wild Mushrooms and Thyme |
Recipe c/o Alpro
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