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.
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, 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!
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