Roasted Pumpkin Macaroni
By 
| Cook Time | 60-90 minutes |
| Servings |
portions
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Ingredients
- 1000 g butternut squash
- 2 tbsp lemon juice
- 75 g grated vegan parmesan (or 15g Nutritional yeast flakes)
- 1/2 tsp powder garlic
- 1 tsp grated nutmeg
- 300 ml Alpro Oat Unsweetened drink
- 2 tbsp extra virgin olive oil, plus a little extra for oiling the squash
- 1 bunch of sage
- 100 g hazelnuts roughly chopped
- 400 g macaroni
- salt and pepper
Ingredients
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Instructions
- Preheat the oven to 180C. Cut the squash in half length-ways and scoop out 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 or until completely soft all the way through, you can check this by piercing the flesh with a knife.
- Cook the pasta as per the packet instructions in seasoned water – Whilst 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.
- Heat the sauce through on the hob, adjusting the seasoning to taste with salt and pepper.
- Heat the remaining tbsp. of olive oil in a small pan over medium heat and fry the sage leaves and hazelnuts until crispy.
- Mix the pasta into the sauce and spoon into bowls, top with the sage and hazelnuts to serve.
