Miso pumpkin pasta - Lazy Cat Kitchen (2024)

INGREDIENTS

• 400 g / 14 oz butternut squash / pumpkin or other firm pumpkin you enjoy
• 30 ml / 2 tbsp olive oil, divided
• 2 garlic cloves skin-on + 2 cloves diced finely
• 200 g / 7 oz linguine or spaghetti* (GF if needed)
• 25 g / 1 oz pecans (or almond bacon)
• 1 heaped tbsp white miso paste
• 2 tbsp nutritional yeast*
• approx. 80 ml / 1/3 cup vegan single cream (I used Oatly)
• salt and pepper, to taste
• 10 ml / 2 tsp lemon juice or balsamic vinegar, adjust to taste
• toasted breadcrumbs (optional)
• fried sage* (optional)

METHOD

1. Heat up the oven to 220° C / 425° F and grab a medium baking tray.
2. Prepare your pumpkin by cutting it into a 1.25 cm / ½” dice. Coat it in 10 ml / 2 tsp of olive oil, season lightly and place on the roasting tray with 2 garlic cloves. Roast the pumpkin for about 25 minutes, flipping the pieces once halfway through (SEE NOTES for extra flavour trick). Remove the garlic after 15-20 minutes or so (pierce it to see if it’s done – it should be soft).
3. Cook pasta (according to the packet instructions) 1 minute under al dente. Reserve ½ cup (120 ml) of pasta cooking water just before draining.
4. For toasted pecans, heat up a large frying pan. Add pecans and roast them on a low-medium heat until lightly toasted and fragrant, tossing now and then. Remove from the pan and chop up small. Wipe the pan clean and allow it to cool off a little.
5. Squeeze two roasted garlic cloves into a small bowl, using a fork mash them with 1 tbsp miso paste, nutritional yeast and about 30 ml / 2 tbsp pasta cooking water.
6. Heat up the remaining 20 ml / 1½ tbsp of olive oil in the frying pan you used to toast pecans in. Add diced garlic to the pan. Sauté on a very low heat until soft and fragrant – don’t let it brown as it will make the pasta taste bitter.
7. Once the garlic is done, add roasted garlic / miso sauce to the pan together with vegan cream. Whisk it into a hom*ogenous sauce, taste and adjust the seasoning to your liking. I like to add a touch of acidity (a squeeze of lemon juice) at this point.
8. Toss the cooked pasta in the sauce, allow to finish off cooking. You may need to add a small splash of pasta water if the pan is looking dry – don’t overdo it though as you’ll end up with a watery dish.
9. Divide pasta and pumpkin pieces between plates. Garnish with toasted pecans. I also like to add toasted breadcrumbs to my pastas, which I have handy in a jar on my counter.

*PUMPKIN: Optionally, mix 2 tsp of miso with about 1 tsp of lemon juice and 1 tsp maple syrup in a bowl and once pumpkin is almost fully cooked (20 minutes in), toss it in this marinade and return to the oven for another 5 minutes – just until it is caramelised.

*NUTRITIONAL YEAST: It gives the sauce a slightly cheesy (umami) flavour. Skip if you don’t have it, there is a lot of flavour in this pasta so it will still be delicious.

*SAGE: I used fried sage for decoration mainly, but if you are a fan, fry a few leaves in step 6, ahead of sautéeing the garlic. Once fried, fish it out and place on a paper towel to crisp up. Sauté garlic in the remaining oil – you may need to add a little extra as sage will soak some up.

NUTRITIONAL INFO