The roasted pumpkin, carrot and garlic

INGREDIENTS (makes three portions) 400g wholemeal macaroni pasta FOR ROASTING: 1/2 a pumpkin or butternut squash, (if not organic, peel it. If it is, leave the skin on, peel off after it’s roasted and cool enough to touch and save for the topping) 1 medium cauliflower, broken into florets. Keep some of the younger cauli leaves for roasting to go on top) 1 carrot (optional, I had one to use up, same as above re peelings) 1 bulb of garlic Cacio e pepé roasting marinade for the cauli: 2.5 tbsp olive oil, 2 tbsp nooch, 1 tbsp white miso, 1/2 tsp freshly ground black pepper, 1/4 tsp salt, mix together and cover cauli well) Olive oil, salt and pepper for roasting the pumpkin or squash FOR THE CHEESY SAUCE 280g silken tofu 80g soaked cashews 1.5 tbsp white miso paste The roasted pumpkin, carrot and garlic 1/3 tsp ground nutmeg 1/2 tsp cumin 1/2 tsp paprika 1 tsp Dijon mustard 1 tsp apple cider vinegar 4 tbsp nooch 1/2 a cup of the pasta cooking water 1/2 tsp black pepper Salt to taste (bearing in mind the pasta water and miso are already quite salty)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

pre heat oven to 200c

Step 2

Prep the cauli, squash, carrot and garlic. Combine the cauli marinade ingredients and coat the cauliflower well, as for the rest of the veg; add oil, salt and liberal amounts of black pepper. Roast for 30-35 mins, or until the veg is beginning to turn a deep shade of brown

Step 3

Whilst that’s roasting, cook your pasta 1-2 mins less than the packet instructions- reserve 2 mugs of the pasta water.

Step 4

When the veg has finished roasting and has cooled slightly, if your squash has skin on carefully scoop out the flesh and reserve the skin for the top of the bake. Add the flesh and all the other cheesy sauce ingredients to a high speed blender or bullet, blend until smooth and adjust seasoning as you please. It should be a strong taste, but you will be adding more pasta water so don’t go overboard on the salt.

Step 5

Combine pasta with sauce and add another 1/2 cup of pasta water. Mix in slowly, then pour into a baking dish, top with the roasted cauli, lightly oiled cauliflower leaves, seeds, carrot peelings and the squash skin. Bake until the cauli leaves are beginning to go dark brown - about 5 mins

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