Hey there, fellow food adventurers! Chef Elara here, and I'm buzzing to share one of my ultimate comfort food recipes with you: Miso Pumpkin Pasta. If you're anything like me, you believe pasta is a love language, and this dish speaks volumes!
Let's be real, we all crave something warm, satisfying, and utterly delicious after a long day. Forget those bland, boring meals! This pasta is a symphony of flavors, bringing together the sweet, earthy notes of pumpkin, the savory depth of miso, and a touch of zesty lemon. And guess what? It’s surprisingly easy to make, so even the most novice cook can become a pasta pro in minutes!
Why You'll Love This Recipe
- Vegan & Nutritious: Packed with plant-based goodness, this recipe is as kind to your body as it is to your taste buds. We’re talking fiber-rich pumpkin, protein-packed nutritional yeast, and a hint of healthy fats from pecans.
- Flavor Explosion: The combination of roasted garlic, miso, and lemon creates a flavor profile that's out of this world. Seriously, your mouth will thank you!
- Quick & Easy: From prepping to serving, you'll have a delicious meal on the table in under 45 minutes, making it perfect for those hectic weeknights.
- Customizable: Feel free to swap out the pumpkin for other squashes or add in extra veggies for a more robust meal.
Let’s Get Cooking!
Ingredients
- 400g (14 oz) butternut squash or pumpkin
- 30 ml (2 tbsp) olive oil, divided
- 4 cloves garlic, 2 skin-on, 2 finely diced
- 200g (7 oz) linguine or spaghetti (gluten-free, if needed)
- 25g (1 oz) pecans (or almond bacon)
- 1 heaped tbsp white miso paste
- 2 tbsp nutritional yeast
- 80 ml (1/3 cup) vegan single cream (such as Oatly)
- Salt and pepper to taste
- 10 ml (2 tsp) lemon juice or balsamic vinegar, adjust to taste
- Toasted breadcrumbs (optional)
- Fried sage (optional) (a great addition)
Instructions
- Roast the Pumpkin: Preheat your oven to 220°C (425°F). Dice the pumpkin, toss with 2 tsp olive oil, season lightly, and roast on a baking tray with 2 skin-on garlic cloves for about 25 minutes (flip halfway). Remove the garlic after 15-20 minutes when soft.
- Cook the Pasta: Boil pasta until al dente. Reserve ½ cup of pasta water before draining.
- Toast the Pecans: In a large frying pan, toast the pecans over low-medium heat until fragrant. Chop them up.
- Make the Miso Sauce: Mash the roasted garlic cloves with miso paste, nutritional yeast, and 2 tbsp pasta water. Sauté the diced garlic in the same pan with the remaining olive oil, then add the miso mixture, vegan cream, and lemon juice. Whisk until smooth, season to taste and get ready for pasta!
- Combine and Serve: Toss the cooked pasta in the sauce, adding a splash of pasta water if needed. Serve topped with roasted pumpkin, toasted pecans, breadcrumbs, and fried sage if using.
Chef's Tip!
- For an extra burst of flavor, try marinating your pumpkin after 20 minutes of roasting with a mix of 2 tsp miso, 1 tsp lemon juice, and 1 tsp maple syrup. Roast for another 5 minutes until caramelized.
Other Great Ideas
- Add Extra Veggies: Feel free to add some roasted bell peppers, spinach, or kale to this dish.
- Spice It Up: Add a pinch of red pepper flakes for a touch of heat.
- Change the Nuts: Try walnuts, hazelnuts, or pine nuts for a different flavor.
Final Thoughts
This Miso Pumpkin Pasta is more than just a meal; it's a hug in a bowl! It’s a testament to how simple, wholesome ingredients can create unforgettable flavors. Whether you're a pasta enthusiast or just looking for a new recipe, this dish will have you coming back for seconds (and maybe even thirds!).
If you try this recipe, snap a pic and tag me on Instagram! I love seeing your culinary creations. Happy cooking, everyone!