It's fall, so of course I've made another savoury recipe using pumpkin! Last years pumpkin dish was this pumpkin soup, and I'm so excited to bring you all a new one this season. This is a dang delicious one if I do say so myself, and is perfect for cozy winter and fall evenings where you just wanna curl up under a blanket with a hearty dish and a movie. It's a great date night dish too, so if you want to impress your vegan bae with a delicious dinner why not give this a go?
Ingredients: 2tbsp pumpkins seeds
A few sprigs fresh basil
200g dried pasta* *I used casarecce, but you can use any shape you want. Penne or rigatoni would both be great options.
Roast pumpkin in oven
1 hokkaido pumpkin (500g peeled and chopped)
1tbsp olive oil
100g/100ml vegan cream (unsweetened, for cooking)
1/2tsp fine table salt
Ground black pepper to taste
1tsp chili flakes
1tsp lemon juice
2 cloves garlic
2 tsp white miso paste
Chop your pumpkin into chunks and toss in olive oil. Spread onto a baking sheet lined with parchment paper and bake at 200C until tender and slightly golden (approximately 25-30 minutes). Add the roasted pumpkin to a blender along with the rest of the ingredients and blend until smooth.
1 can (260g drained) chickpeas
A good sprinkle of salt and pepper
1/2tsp garlic powder
1tbsp olive oil
Toss the chickpeas in oil, paprika, garlic powder, salt and pepper, spread onto a baking sheet lined with parchment paper and bake at 200 C for 20-30 minutes until crispy and golden.
Cooking and assembly: Cook the pasta in salted water according to package instructions, drain and add to a bowl or pan. Drizzle over sauce and toss until coated, you may not need all of the sauce, so just add it gradually until you think you have enough. Sprinkle on the crunchy chickpeas and add some pumpkin seeds and fresh basil to decorate. Enjoy!