Pumpkin Sage Rigatoni With Shiitake Bacon
[Vegan]

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.