Crispy Pumpkin “Cheese“ Pasta Bake

This Crispy Pumpkin Cheese Pasta Bake is 100% vegan and makes the perfect dish to start into autumn with creamy and crunchy pumpkin.

1 hokkaido pumpkin (about 800 g when flesh and kernels are removed)
3 Tbsp olive oil
2 Tbsp nutritional yeast
Salt
Cayenne pepper
Pasta of choice (I used durum wheat radiatori)

For the sauce:
Roasted pumpkin (from above)
300 mL non-dairy milk
3-4 Tbsp nutritional yeast
Pinch of garlic powder
Pinch of nutmeg
Salt
Cayenne pepper

For the garnish (optional):
Spring onion

View the full recipe at Avomaniac →