Creamy Vegan Pumpkin Carbonara

Creamy Vegan Pumpkin Carbonara

Golden roasted pumpkin blended into a silky, smoky sauce that clings to every strand of pasta — this is Italian comfort food at its most vivid. Crisped smoked tofu strips bring the savoury depth you'd expect, whilst a blizzard of black pepper and nutritional yeast round out every bite. It's a showstopper weeknight dinner that earns its place on any autumn table.

Ingredients
[ ] 800 g pumpkin or butternut squash (or delica squash), cut into thick skin-on wedges
[ ] 1 tbsp olive oil, plus extra for crisping
[ ] 400 g dried spaghetti, rigatoni or mezze maniche
[ ] 200 g smoked tofu, cut into strips or small cubes
[ ] 4 tbsp nutritional yeast (or 4 tbsp toasted breadcrumbs or finely chopped toasted walnuts)
[ ] 1 tsp freshly ground black pepper, plus more to finish
[ ] 1 small garlic clove, peeled
[ ] Fine sea salt, to taste
[ ] Optional: 2 tbsp pumpkin seeds, toasted
[ ] Optional: 8–10 fresh sage leaves, fried until crisp in a little olive oil

Instructions
[ ] 1. Heat the oven to 200 °C (180 °C fan / gas 6).
[ ] 2. Arrange the pumpkin wedges cut-side up on a large baking tray. Do not add oil or water — dry-roasting concentrates the flavour.
[ ] 3. Roast for 35–40 minutes until the flesh is completely tender and the edges are lightly caramelised.
[ ] 4. While the pumpkin roasts, bring a large pot of well-salted water to the boil.
[ ] 5. When the water boils, heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat.
[ ] 6. Add the smoked tofu strips or cubes in a single layer and fry without moving them for 3–4 minutes until golden and crisp on the underside.
[ ] 7. Turn and crisp the other sides for a further 2–3 minutes.
[ ] 8. Remove the tofu from the heat and set aside.
[ ] 9. Cook the pasta in the boiling water according to the packet instructions until al dente, reserving at least 200 ml of the starchy cooking water before draining.
[ ] 10. When the pumpkin is done, scoop the hot flesh away from the skin directly into a blender. Add the garlic clove, 2 tbsp nutritional yeast and a pinch of salt.
[ ] 11. Blend on high until completely smooth, adding 2–3 tbsp of the reserved pasta water to loosen the purée only if it is very thick.
[ ] 12. Drain the pasta and return it to the warm pot, off the heat.
[ ] 13. Pour the hot pumpkin purée over the pasta and toss vigorously, adding splashes of reserved pasta water and a drizzle of olive oil to achieve a glossy, coating sauce.
[ ] 14. Divide the pasta among four warmed bowls.
[ ] 15. Top each portion with the crisped smoked tofu, remaining 2 tbsp nutritional yeast, and a very generous grind of black pepper.
[ ] 16. Finish with toasted pumpkin seeds and crispy sage leaves if using. Serve immediately.
[ ] 17. Store any leftovers in a sealed container in the fridge for up to 2 days.
[ ] 18. Reheat gently in a pan with a splash of water to loosen the sauce.

https://www.cuisinesavvy.com/recipe/creamy-vegan-pumpkin-carbonara