Sunday, September 22, 2013

Pumpkin Baked Pasta

Another GREAT pasta dish!!

3/4 LB pasta (penne, spiral or ziti)
2 onions, sliced very thinly
3 tbsp. olive oil
1 recipe Cashew Ricotta
1 tbsp brown sugar
1/4 tsp nutmeg
White pepper
2 cups pureed pumpkin
1/4 cup vegetable broth

Preheat the oven to 375. Grease a lasagne-type pan with olive oil. Cool the pasta, drain, rinse with cold water, and drain again. Set aside.
Preheat a large cast iron pan over medium heat. Sauté the onions in oil until very brown and caramelized, about 15 minutes. Set aside.
Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, pepper, cayenne, and veg broth, and mix. Add the pasta and onions, stirring to coat the pasta. Pour the mixture into the prepared pan and press lightly with a rubber spatula to level it.

Sage Bread Crumbs
2 1/2 cups fresh home made bread crumbs
1/3 cup walnut pieces, chopped
1/4 cup vegan margarine
2 tsp dried, rubbed sage
1 tsp dried oregano leaves
1/2 tsp ground paprika
Salt and freshly ground black pepper

Melt the margarine in skillet over medium heat. Add all the ingredients and stir constantly until mixture is lightly coated, about 4 minutes. Remove from heat and sprinkle evenly over the pasta.

Bake for 28 minutes or until the top is golden brown.
Cool for 10 minutes before serving.

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