Say "hello" to the perfect fall pasta dish: pasta served in a rich pumpkin sauce with mushroom bacon and vegan Parmesan. Not only does it taste delicious, but the aesthetic appeal of this dish just screams fall. Creamy pumpkin sauce, hearty pasta, kale, and smoky Shiitake bacon — everything blends seamlessly together and gives both a savory and sweet flavor profile.

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Pumpkin Sage Rigatoni With Shiitake Bacon [Vegan]

Serves

4

Cooking Time

40

Ingredients

For the Pasta:

  • 4 cups rigatoni
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium shallot or red onion, diced
  • 1 teaspoon red pepper flakes
  • 4 sage leaves, minced
  • 2 cups canned pumpkin purée
  • 1 1/2 cups almond milk
  • A pinch of cinnamon
  • A pinch of nutmeg
  • 1 bunch of kale, stems removed and leaves coarsely chopped
  • 1 cup vegan Parmesan
  • Salt and black pepper, to taste
  • 2 vegan sausages (0ptional)

For the Shiitake Bacon:

  • 1 8-ounce package of Shiitake, sliced
  • 1 tablespoon tamari
  • 1 tablespoon liquid smoke
  • 2 tablespoons coconut oil
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon red pepper flakes
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Preparation

To Make the Shiitake Bacon:

  1. Slice the mushrooms, coat in all the ingredients and back in the oven on 250°F for 30 minutes. Rotate the mushrooms in between midway for an even cook. Mushrooms should be crispy, not hard.

To Make the Pasta:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente.
  2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the shallots, sage, red pepper flakes, and a pinch of salt. Saute for 3-4 minutes, or until shallots are translucent.
  3. Whisk in the pumpkin, cinnamon, nutmeg, and saute for 1 minute, stirring constantly. Stir in the almond milk and bring to a simmer. Stir in the chopped kale and simmer for 4-5 minutes, or until slightly thickened. Stir in the vegan Parmesan.
  4. Season to taste with salt and black pepper.
  5. Toss the pasta with the pumpkin sauce and top with shiitake bacon, vegan Parmesan, and pumpkin seeds.


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