Miso pumpkin pasta

Step 1

Cook your pasta (I used bucatini) just short of al dente so that you are able to warm it up in the sauce without it overcooking. Reserve 60 ml / ¼ cup pasta cooking water when ready to drain.

Step 2

Preheat the oven to 220° C / 425° F (or 200° C / 390° F fan forced) and line a large baking tray with a piece of baking paper.

Step 3

Cut your pumpkin into similar size pieces as much as possible, leaving the skin on. Brush the pieces roughly with a bit of olive oil using a pastry brush, the back of a spoon or even your hands. Bake for about 30 minutes, flipping to the other side half way through, until the flesh is very soft and lightly charred in places.

Step 4

Once your pumpkin cools off a bit, prise the skin off with your fingers (it should come off easily). Mash the flesh with a fork.

Step 5

In a mixing bowl, combine mashed pumpkin, miso paste, chilli paste, rice vinegar, almond butter and pasta cooking water. Mix well using a fork or a wire whisk to obtain a creamy sauce. Taste and adjust seasoning if required.

Step 6

Heat up a frying pan (or a wok) over a low-medium heat. Dry roast almond flakes, stirring very frequently, until fragrant and golden. Transfer out of the pan and set aside.

Step 7

If making kale, heat up a tablespoon of high smoke oil in the same pan (or wok) and stir-fry, on medium-high heat, for a few minutes - until vibrant green and charred in places. Season with salt. Remove from the pan / wok and set aside.

Step 8

Warm up the same pan / wok again. Add 1 tbsp of olive oil and swivel it around the pan. Once the oil heats up and starts to shimmer lightly, add the diced garlic and fry gently (on low-medium heat) until fragrant (about 2-3 minutes).

Step 9

Add pumpkin sauce to the garlic oil. If the sauce is too stiff, add a splash of water. Add pre-cooked pasta to warm it up and toss well in the pumpkin sauce. Plate pasta sprinkled with toasted almond flakes and with stir-fried kale on the side.