Ingredients
Ingredients
- 3 slices stale wholegrain bread
- 1/2 cup macadamia nuts, raw and unsalted
- 2 tsp dried thyme
- 500g peeled pumpkin
- 2 tsp olive oil
- 400g pasta spirals
- 1 cup So Good™ Unsweetened almond milk
- 100g (3/4 cup) vegan Cheese, grated
- 1 tsp Dijon mustard
- 1 tsp salt, divided
Garnish
- Fresh parsley
Method
Step 1
To make the breadcrumb topping, preheat the oven to 125°C. Add the bread and macadamia nuts into the Vitamix container and secure the lid. Blitz on speed 4 until crumbly. Spread onto a lined tray and bake until lightly golden. Mix in the thyme and set aside.Step 2
Bump the oven temperature up to 180°C. Roughly chop pumpkin into 3cm pieces and place on a baking paper lined tray. Toss with olive oil and roast for 25–30 minutes until soft. Cool slightly.Step 3
While the pumpkin bakes, cook pasta according to packet instructions. Drain and set aside.Step 4
Placemilk, cheese, mustard, half the salt and roasted pumpkin into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest sped for 5 minutes and 45 seconds, until smooth and hot. Taste and add remaining salt to taste if required.Step 5
Add to the drained pasta, stir to coat. Top with bread crumb topping and fresh parsley. Adjust seasoning if necessary, serve hot.