A classic with a cold weather spin incorporates the delicate roasted pumpkin. Flexibility is key, as this dish can be concocted dairy-free or in the traditional style with cheese. This recipe comes to us from Lindsay of Cooking for a Vegan Lover.
Serves 6
- ½ pound whole wheat penne
- salt & pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon margarine
- 1 small onion, diced
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 small pumpkin, roasted*
- ½ cup unflavored soy milk, milk alternative or milk
- ½ cup cream cheese alternative or cream cheese
- 1/4 cup nutritional yeast
- ¼ teaspoon ground nutmeg
- 1/3 cup whole-wheat bread crumbs
- 1/3 cup french fried onions
*To roast the pumpkin: Preheat oven to 400F. Cut pumpkin in half and remove seeds. Roast, cut side down on a baking sheet for 50-60 minutes, or until the pumpkin can easily be scooped out of its skin. Scoop the pumpkin out and set aside.
Preheat oven to 425F.
In a large pot over high heat, bring salted water to a boil. Add the pasta and cook according to package directions until it is al dente. Drain and set aside.
In a small bowl mix together breadcrumbs and french fried onions. Set aside.
While pasta is cooking, heat a medium bottomed pan over medium heat. Add the oil and margarine. Add the onion and thyme to the pan and cook for 2 minutes.
Stir the flour into the pan and cook for 2 minutes.
Whisk the stock into the pan. Stir in the roasted pumpkin, milk and bring to a simmer.
Stir in the cream cheese, nutritional yeast, nutmeg and salt and pepper to taste. Stir until thoroughly combined.
When sauce is well combined, stir in the drained pasta. Transfer to a baking dish and top with breadcrumb mixture.
Bake for 15-20 minutes, or until browned and bubbly. Remove from oven and let sit 5 minutes before serving.
Loading ...
