Golden Pumpkin Pasta Bake

Pasta

• 200 g fusilli pasta

Pumpkin Sauce

• 1/2 onion
• 2 cloves garlic
• 1/4 a butternut squash, cubbed
• 1/2 cup Pureharvest Coco Quench
• 1 tsp ground turmeric
• 1/2 cup cashews, soaked and drained
• 1/4 cup parmesan cheese / vegan cheese
• 1 Tbsp Pureharvest Organic Tamari
• 1 tsp wholegrain mustard

Topping

• 1/4 cup toasted breadcrumbs
• 1 Tbsp Italian herb blend
• 1 Tbsp parmesan / vegan cheese

Sautee the onion and garlic in a pan until transparent. Add the chopped pumpkin. Add the coco quench and bring to the boil. Reduce to a low simmer place a lid on and cook for about 20 minutes or until the pumpkin is soft and cooked through.

Add the pumpkin mixture to a food processor along with the turmeric, cashews, vegan parmesan/nutritional yeast, tamari, garlic and mustard and process until creamy.

Preheat the oven to 200C.

Cook the pasta, until al dente, even slightly more than al dente as it will cook more in the oven. Combine the pasta with the pumpkin sauce and spoon into a baking dish. Top with the breadcrumb mixture. Bake in the oven for 20 minutes or until the breadcrumbs have turned golden brown. Best served hot straight out of the oven!