Vegan pumpkin alfredo

Step 1

Heat up the oven to 175° C / 345° F. Scatter hazelnuts on a baking tray and roast for about 8 minutes (keep an eye on them towards the end).

Step 2

Place roasted hazelnuts in the middle of a clean kitchen towel and rub them with your hands - most of the skins should loosen up and come off. Allow them to cool, then crush or chop roughly.

Step 3

Cook your pasta as per the instructions on the packet, but drain it a couple of minutes before it is fully cooked as it will finish cooking in the sauce. Save about 120 / ½ cup of cooking water.

Step 4

Heat up olive oil in a large frying pan, place sage leaves flat on the hot pan and fry until crispy. Set aside on a piece of kitchen towel.

Step 5

Allow the oil to cool down a little and add chopped garlic. Fry it off gently on a low heat until fragrant and soft, take care not to burn.

Step 6

Add nutritional yeast and about 2 tbsp of pasta cooking water (or tap water). Whisk well.

Step 7

Now add in pureed pumpkin, miso paste, cashew cream, apple cider vinegar and dry spices. Thin with more pasta cooking water if needed.

Step 8

Taste and adjust the seasoning to your taste. At this point you could blend the sauce smooth and then return it to the pan to heat up but I don't usually bother (only when I have to photograph it :) ).

Step 9

Coat cooked pasta in the sauce. Allow it to warm up.

Step 10

Divide between 4 plates, garnish with crushed fried sage and toasted hazelnuts.