This vegan cheesy dish is perfect autumn comfort food. Creamy sauce made with vegan cheddar cheese, roasted pumpkin and smoked paprika is bursting with flavour. Bake pasta and sauce in the oven with some more vegan cheddar cheese, fresh sage and crumbled walnuts and be embraced by this cozy meal.
250gpumpkin (hokkaido, red kuri squash)deseeded and cubed with skin on
150gvegan cheddar cheeseI used Violife Epic Mature Cheddar Flavour Block
15g (1 tbsp)vegan butter
200ml (3/4 cup + 4 tsp)unsweetened cashew milk
heaped 0.4tspsaltor to taste
a pinchofblack pepper
9g (1 tbsp)arrowroot
200gvegan pasta of choicegluten free if needed
additional vegan cheddar cheesegrated
a fewleaves offresh sage
Drizzle melted coconut oil over cubed pumpkin and mix. Arrange pumpkin on a baking tray lined with baking paper and roast it at 200 °C for 20 min.
After pumpkin is roasted, transfer it to a blender along with all other ingredients for the sauce. Mix well together.
Boil 1.5 litres of water in a larger pot then add 2 tsp of salt and pasta into the boiling water. Wait until it starts boiling again then turn the heat to medium and cook for one minute less than what it says on the pasta box.
Discard the pasta water and return the empty pot on the stove. Pour sauce in it and heat it until it starts to thicken.
Add pasta to the sauce and mix together.
Transfer half of pasta and sauce into a greased baking dish. Top with grated vegan cheese (as much as you like). Top with other half of pasta and sauce. Top again with grated vegan cheese. Place some sage leaves on top and sprinkle with crushed walnuts.
Bake on the middle rack at 190 °C for 20 min.
If you wish you can place the baking dish on the high rack for a couple of minutes for the topping to get crispy.
*You could also add some vegan meat substitute or some spinach or kale to the mix with pasta and sauce.