Step 1

To a blender, add the pumpkin purée, water, cashews, nutritional yeast, salt, smoked paprika, and ground chili. Blend on high speed for 15-20 seconds, or until smooth. Transfer to a bowl and set aside.

Step 2

In a medium saucepan, add the sugar and 1 teaspoon of water. Heat over low-medium heat until the sugar starts to boil. Keep cooking until the sugar gets a light golden brown color and turn into a caramel. Add the crushed hazelnuts and stir to coat them with the caramel. Keep cooking and stirring for about 3 minutes, or until the caramel has melted again and coat the hazelnuts completely. Transfer to a plate and let it cool completely.

Step 3

To the same saucepan, add the oil and the sliced mushrooms. Cook for 3-5 minutes, or until the mushrooms are tender. Deglaze with the soy sauce and cook for another 3 minutes. Next, add the caramelized hazelnuts back to the saucepan (hazelnuts should have hardened so you might have to break them into smaller pieces), stir and remove from heat.

Step 4

Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and sauté for about 5 minutes, or until soft.

Step 5

In the meantime, cook the fusilli according to the package instructions. Drain and add to the skillet. Pour in the pumpkin sauce, stir to coat, and cook for 5 minutes, or until hot.

Step 6

Divide the pumpkin pasta between serving bowls and top with the caramelized hazelnuts mushrooms. Serve immediately as is, or with sautéed greens or Brussel Sprouts on the side.

Step 7

Pumpkin pasta and mushrooms will keep for up to 3 days in the refrigerator.