Roasted Pumpkin Macaroni
This warming vegan roasted pumpkin macaroni is the ultimate plant-based comfort food, and just the thing to keep you snuggly in this cold weather.
Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4
Rating:
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 kg pumpkin (substitute with butternut squash)
- 0.5 0.5 Tbsp lemon juice
- 18.75 18.75 g grated vegan parmesan (or 15g nutritional yeast flakes)
- 0.125 0.125 tsp powered garlic
- 0.25 0.25 tsp mustard powder
- 0.25 0.25 tsp grated nutmeg
- 75 75 ml Alpro Oat Unsweetened drink (or your favourite unsweetened plant milk)
- 0.5 0.5 Tbsp Olive oil (plus a little extra for oiling the squash)
- 0.25 0.25 bunch of sage
- 25 25 g hazelnuts (roughly chopped)
- 100 100 g macaroni
- Salt and pepper, to taste
Method
- Preheat the oven to 180 celsius
- Cut the squash in half lengthways and scoop out and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil, season generously with salt and pepper. Place on a parchment lined baking tray flesh side down and 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.
- Cook the pasta as per the packet instructions in seasoned water.
- Whilst the pasta is cooking, scoop the flesh from the butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, powdered garlic, mustard powder, 1 tbsp. extra virgin olive oil, Alpro Oat Unsweetened drink and nutmeg.
- Heat the sauce through on the hob, adjusting the seasoning to taste with salt and pepper.
- Heat the remaining tbsp. of olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy.
- Mix the pasta into the sauce and spoon into bowls, top with the sage and hazelnuts to serve.
Don’t let your Halloween pumpkins go to waste, make these vegan pumpkin recipes!
