This plant-based roasted pumpkin macaroni is the ultimate comfort warming dish, from Alpro.
- 1 butternut squash (around 1 kg)
- 2 tbsp. lemon juice
- 75g grated vegan parmesan (or 15g nutritional yeast flakes)
- ½ tsp. powered garlic
- 1 tsp. mustard powder
- 1 tsp. grated nutmeg
- 300ml Alpro oat unsweetened drink
- 2 tbsp. extra virgin olive oil, plus a little extra for oiling the squash
- 1 bunch of sage
- 100g hazelnuts, roughly chopped
- 400g macaroni
- Salt and pepper
1) Preheat the oven to 180 Celsius 2) Cut the squash in half length-ways and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil, season generously with salt and pepper. Place on a parchment lined baking tray flesh side down and cook in the oven for 50-60 mins (until soft all the way through - you can check this by piercing the flesh with a knife) 3) Cook the pasta in seasoned water, as per the packet instructions 4) While the pasta is cooking, scoop the flesh from the butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, powdered garlic, mustard powder, 1 tbsp. extra virgin olive oil, Alpro Oat unsweetened drink and nutmeg. 5) Heat the sauce on the hob, adjusting the seasoning to taste 6) Heat the remaining olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy 7) Mix the pasta into the sauce and spoon into bowls, top with the sage and hazelnuts to serve