Golden Pumpkin Pasta Bake
Mains

Golden Pumpkin Pasta Bake

Serves
4 - 6 people
Prep Time
10 minutes
Cooking Time
30 minutes

Warming from the inside out, this golden pasta bake is the ultimate winter comfort food. Inspired by the rich golden spices in our Golden Quench, this vegan pasta bake is a ray of sunshine to fill these colder, darker, winter days. Our Golden Quench is a fantastic addition to savoury cooking as it is packed full of flavour from the turmeric, ginger, pepper and cinnamon.

Pasta
200 g fusilli pasta
Pumpkin Sauce
1/2 onion
2 cloves garlic
1/4 a butternut squash, cubbed
1/2 cup Pureharvest Golden Quench,
1/2 cup cashews, soaked and drained
1/4 cup parmesan cheese / nutritional yeast
1 Tbsp Pureharvest Organic Tamari,
1 tsp wholegrain mustard
Topping
1/4 cup toasted breadcrumbs
1 Tbsp Italian herb blend
1 Tbsp vegan parmesan / nutritional yeast

Sautee the onion and garlic in a pan until transparent. Add the chopped pumpkin. Add the golden 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 cashews, vegan parmesan/nutritional yeast, tamari, garlic and mustard and process until creamy.

Preheat the oven to 200C.

Cook the pasta, until al dente. Once the pasta is cooked combine with the pumpkin sauce and spoon into a baking dish. Top with breadcrumbs and vegan parmesan/ nutritional yeast and bake in the oven for 20 minutes or until the breadcrumbs have turned golden brown. Best served hot straight out of the oven!

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