Step 1

Preheat the oven to 120° C / 250° F fan function (recommended) or 140° C / 285° F without a fan** and line a medium size baking tray with a piece of baking paper or with a non-stick baking mat.

Step 2

In a medium bowl, combine all the marinade ingredients.

Step 3

Add the coconut flakes into the marinade and allow them to sit for as long as you can.

Step 4

Spread the marinated flakes on the prepared baking tray in as thin a layer as possible.

Step 5

Bake for about 15 minutes, until dry. Once out of the oven, allow the mixture to cool off completely.

Step 6

Store in an airtight container in a dry cupboard. The mixture keeps for at least 1 week.

Step 7

Heat up a little (2 tbsp or so) olive oil in a very small pot or pan and prepare a plate lined with a double paper towel.

Step 8

Once the oil gets warm, place the flattened sage leaves on it - you may need to do so in batches.

Step 9

Allow them to fry until crisp, for a few seconds. They will get darker green, but don't allow them to brown.

Step 10

Place each leaf on the prepared paper towels as soon as they are done. Sprinkle with a little salt and allow them to cool off completely to crisp up further.

Step 11

Increase the oven temperature to 200° C / 390° F fan function or 220° C / 425° F without a fan.

Step 12

Coat the cubed pumpkin in 1 tbsp olive oil and spread on a lined baking tray (I reuse the paper I used for the bacon). Place 3 garlic cloves in between the pumpkin pieces. Bake for 15 minutes, until soft and charred in places.

Step 13

Place the plant milk (water or stock) in a blender together with the drained cashews and the remaining sauce ingredients (up to but excluding the pasta). Blend until smooth.

Step 14

Add one packed cup of roasted pumpkin pieces (leave the rest for serving) and the squeezed roasted garlic cloves to the blender and blend well.

Step 15

Season to taste.

Step 16

Pour a little bit of pasta cooking water onto a large pan and heat up the pasta sauce gently.

Step 17

Add the cooked pasta and toss in the sauce.

Step 18

Divide between 4 plates, garnish with charred pumpkin pieces, coconut bacon and fried sage (if using).