Pumpkin & Porcini Penne

Ingredients

• 1/2 cup dried porcini mushrooms
• 1/2 cup small pumpkin
• 1 onion
• 2 garlic cloves
• 1 tbsp miso paste
• extra virgin olive oil
• 1/4 cup activated or soaked cashews
• 1 tbsp nutritional yeast
• 2 servings of gluten free penne

Directions

Start by boiling the kettle and putting the dried mushrooms into a bowl and covering with water giving them enough liquid to expand. Leave to soak for 20-30 mins. In the meantime chop up the pumpkin, toss in salt and olive oil and bake at 200C until golden. Once cooked place in food processor with cashews, water from the soaked mushrooms, miso and nutritional yeast and blend until reasonably smooth. Next add some olive oil to a pan and add the finely chopped onion, once softened add the garlic and shortly after the soaked and chopped mushrooms. Cook until golden. Place your water on the boil in the meantime and get your pasta going. Add blended sauce to the pan on medium heat, adding a little pasta water if needed. Add pasta to sauce once cooked and a little more pasta water if needed and stir to combine. Serve with fresh chopped parsley, vegan Parmesan or crispy pangritata.