A true match made in heaven, miso paste and pumpkin puree create a simple yet sophisticated pasta that checks all the boxes – savory, salty, and sweet. Finishing the dish with a splash of champagne vinegar and homemade pumpkin seed breadcrumbs adds just the right amount of acidity and texture to really bring everything together!
Ingredients
Breadcrumbs:
• ½ cup panko breadcrumbs
• ½ cup raw pumpkin seeds
• 2 tablespoons nutritional yeast
• ½ teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 2 tablespoons avocado oil
Pasta:
• 12 ounces pasta noodles of choice
• 2 tablespoons vegan butter
• 10 cloves fresh minced garlic, or 1 head of roasted garlic
• 1 cup pure pumpkin puree, NOT pumpkin pie filling
• ¼ cup miso paste
• 2 tablespoons nutritional yeast
• 1 teaspoon vegetable bouillon paste
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• 1 tablespoon champagne vinegar
• Fresh oregano and rosemary, for garnish
Instructions
Place the breadcrumbs, pumpkin seeds, nutritional yeast, salt, and red pepper flakes in a food processor and pulse until a crumb forms. Heat the avocado oil in a non-stick skillet over medium heat. Once the oil is hot, add the breadcrumbs and cook over medium heat, stirring frequently until the breadcrumb mixture begins to turn golden-brown and crispy, 5 to 7 minutes. Remove from the heat and set aside.
Meanwhile, cook the pasta 1 to 2 minutes less than the package directions. Reserve one cup of the starchy cooking water, drain, and set aside.
Place the butter in a non-stick sauté pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, 1 to 2 minutes.
Next, stir in the pumpkin puree, reserved pasta water, miso paste, nutritional yeast, and bouillon paste. Continue to cook, stirring often, until the sauce is smooth and rid of any clumps. Taste and adjust seasonings, adding salt and pepper if necessary. Add a splash of the champagne vinegar and continue to cook for another 2 to 3 minutes. Fold in the pasta noodles and toss to coat.
Serve immediately with a generous portion of the breadcrumbs and garnish with fresh oregano and rosemary. ENJOY!
Notes
• You can store the breadcrumbs up to 2 weeks in the pantry in an airtight container.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/pumpkin-miso-pasta/