Creamy Roasted Pumpkin and Carrot Lentil Pasta

Steps

1. 1

   Preheat the oven to 200°C (400 °F) fan (220°C (425 °F) conventional). Line two large baking trays with baking paper so the vegetables have room to roast rather than steam.

2. 2

   Wash and dry the pumpkin. Halve it carefully, scoop out the seeds and stringy centre, and trim the hard stem. Leave the thin edible skin on or remove it as preferred, then cut the flesh into roughly 2–3 cm cubes.

3. 3

   Scrub or peel the carrots. Halve any thick carrots lengthways, then cut them into roughly 2 cm chunks.

4. 4

   Peel the red onions, trim the ends, and cut each into 6–8 wedges. Keep the root end attached where possible to hold the layers together.

5. 5

   Divide the pumpkin, carrots, and onions between the prepared trays in a single layer. Leave a little space between pieces if possible.

6. 6

   Drizzle the vegetables with the olive oil and sprinkle over the 6 g salt and black pepper. Toss thoroughly until the cut surfaces are coated.

7. 7

   Roast for 35–40 minutes, turning the vegetables and swapping the trays between shelves after about 20 minutes. They are ready when a knife slides easily through the pumpkin and carrots and several edges have browned. Roast for another 5 minutes if they still feel firm.

   Start 40-minute timer
8. 8

   While the vegetables roast, put the hazelnuts in a dry frying pan over medium heat. Toast for 3–5 minutes, shaking the pan frequently, until fragrant and lightly golden.

   Start 5-minute timer
9. 9

   Transfer the toasted hazelnuts to a plate to cool, then chop them coarsely so the topping stays crunchy.

10. 10

    About 10 minutes before the vegetables are ready, bring a large pot of water to a rolling boil.

    Start 10-minute timer
11. 11

    Add the red lentil pasta and cook according to the packet instructions, checking 1–2 minutes before the stated time. Aim for pasta that is tender but still slightly firm.

    Start 2-minute timer
12. 12

    Before draining, reserve some pasta cooking water. Drain the pasta and do not rinse it.

13. 13

    Transfer all the roasted pumpkin, carrots, and red onions to a blender. Add the silken tofu, garlic powder, the remaining 3 g salt, and oat cream.

14. 14

    Start blending on low speed, then blend on high for 60–90 seconds until very smooth, stopping to scrape down the sides as needed. The sauce should be thick but pourable, with no noticeable pieces of pumpkin skin.

    Start 90-second timer
15. 15

    Return the drained pasta to its warm pot and add all the sauce.

16. 16

    Stir gently over low heat for 1–2 minutes until the pasta is evenly coated and hot. If the sauce is too thick, gradually loosen it with a little reserved pasta cooking water.

    Start 2-minute timer
17. 17

    Divide the pasta between bowls and scatter the chopped hazelnuts over each serving just before eating.