Pumpkin Pasta with Shiitake Bacon and Crispy Roasted Chickpeas

 

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Pumpkin Pasta with Shiitake Bacon and Crispy Roasted Chickpeas


Ingredients

Scale
  • (Vegan, Gluten Free)
  • (Serves 3-4)
  • Pumpkin Pasta Sauce
  • (Makes approx. 1½ cups sauce)
  • 3 cups diced Butternut Pumpkin (460g)
  • 1 cup diced onion
  • 1 tsp dried Mixed Herbs
  • 2 ½ cups vegetable stock
  • ½ tsp kala namak salt (optional)*
  • 2 Tbsp nutritional yeast flakes
  • 2 tsp crushed garlic or 2 cloves garlic crushed
  • Peel, de-seed and dice the pumpkin.
  • Place the pumpkin and diced onion on a lined baking tray and spray with coconut oil
  • Sprinkle with the mixed herbs
  • Bake at 180C for 30mins, stirring and turning occasionally.
  • Transfer entire contents to a saucepan and add the veggie stock
  • Bring to the boil, then reduce heat and simmer uncovered for 15mins.
  • Transfer to a high speed blender. Add the salt, nutritional yeast and garlic, and blend until smooth. Add more stock to your desired consistency
  • Pour over or stir through your pasta
  • *Kala Namak salt or Black salt is pink in colour and can be found in Indian Grocers. It has a pungent sulphuric egg smell.
  • **Unused portions can be frozen, thawed out and reheated as required
  • Shiitake Bacon
  • 100g punnet fresh shiitake mushrooms sliced thinly
  • 12 tsp olive or coconut oil (the more oil, the crispier the bacon)
  • 1 tsp pure sesame oil
  • ¼ tsp Pink Himalayan Salt
  • ¾ tsp liquid smoke
  • ½ tsp smoked paprika
  • Place all dressing ingredients in a ziplock bag and mix together.
  • Add the sliced mushrooms and close the bag.
  • Massage the ingredients in the bag until well covered.
  • Allow to marinate if possible for 30 minutes
  • Place the mushrooms on a lined baking tray, spaced apart
  • Bake at 180C for 2030 mins turning occasionally to your desired crispiness
  • Allow to drain on some paper towel
  • Crumble over finished pasta
  • Crispy Roasted Chickpeas
  • 1 x 400g can chickpeas
  • 1 Tbsp Olive or coconut oil
  • ¼ tsp salt
  • 12 tsp dried spices of choice*
  • * Paprika, Cumin, Rosemary, or Allspice and Cinnamon are all good options
  • Rinse and drain the chickpeas
  • Place chickpeas on to a clean tea towel and rub gently to remove the skins
  • Place the chickpeas on a lined baking tray and drizzle with oil and sprinkle over the spices.
  • Stir around until well coated
  • Bake at 180C for 2030 mins stirring every 10 mins until your desired crispiness.
  • Sprinkle over finished pasta
  • Zucchini and Mung Bean Pasta
  • 1 medium zucchini (per person)
  • 50g Edamame & Mung Bean Pasta (per person)
  • Spiralise the zucchini, and eat raw or saute in a pan with a spray of coconut oil for 2 minutes
  • Cook the Pasta as per packet directions, and drain.
  • Add the pasta and zucchini noodles back to the pan and stir through the pumpkin sauce.
  • Serve pasta immediately sprinkled with chopped parsley, the shiitake bacon and crispy chickpeas.

Instructions


 

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