Vegan pumpkin pasta with sage and coconut bacon

This vegan pumpkin pasta with sage and coconut bacon is nourishing, filling and delicious. It’s a perfect vegan and gluten-free (if needed) winter dinner.

COCONUT BACON:
½ cup (loosely packed) raw coconut flakes
1 tsp olive oil
1 tsp maple syrup
½ tsp liquid smoke (I used hickory flavour)
1 tbsp tamari or soy sauce

PASTA:
3-4 tbsp / 45-60 ml olive oil
20 small sage leaves (I used wild sage) or 12 large
200 g pasta (use gluten-free if you are gluten intolerant)
1 red chilli, finely diced OR chilli flakes to taste
2 garlic cloves, finely diced
700 g / 1 lb butternut squash / pumpkin*, cubed small
2 tbsp pine nuts, toasted on a dry pan
juice of ½ lemon
salt and pepper to taste

View the full recipe at Lazy Cat Kitchen →