Roasted Butternut Rigatoni with Creamy Miso Sauce and Pistachio Pesto

Roasted Butternut Rigatoni with Creamy Miso Sauce and Pistachio Pesto

A cosy autumn pasta that’s all about flavour and texture. Think caramelised butternut pumpkin, a creamy silken tofu and miso sauce, and a bright pistachio herb drizzle to bring it all together. I used Cobram Estate Classic Extra Virgin Olive Oil the whole way through, from roasting to finishing, which really shows how versatile it is as an everyday all rounder. It adds depth, richness, and that glossy finish, while the dish itself is packed with plant-based protein and fibre. It’s the kind of recipe you’ll keep coming back to all season.

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Serves: 4

Ingredients:

Pasta and Veg:

• 500g rigatoni pasta
• 3 cups butternut pumpkin, peeled and cubed into 2cm chunks
• 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• pinch of salt and pepper

Creamy Sauce:

• 300g silken tofu (approx. 1 and 1/4 cups)
• 1 clove garlic
• 2 tbsp nutritional yeast
• juice of 1/2 lemon
• 2 tsp miso paste
• 1/2 tsp smoked paprika
• pinch of salt and pepper
• 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• splash of pasta water, if needed

Pistachio Pesto:

• 1/4 cup shelled pistachios
• 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• small handful parsley
• small handful basil
• 1 tbsp lemon juice
• 1 small garlic clove
• pinch chilli flakes
• salt to taste

Garnishes:

• roughly chopped pistachios
• basil leaves
• drizzle of Cobram Estate Classic Extra Virgin Olive Oil

Preparations:

1. Preheat oven to 200°C. Toss the pumpkin with extra virgin olive oil, salt, and pepper, then roast for 30 to 35 minutes until golden and caramelised.


2. Cook pasta in well salted boiling water until al dente, reserving 1/4 cup of pasta water before draining.


3. Add silken tofu, garlic, nutritional yeast, lemon juice, miso paste, smoked paprika, extra virgin olive oil, salt, and pepper to a blender and blend until smooth and creamy, adding a splash of pasta water if needed.


4. In a mortar and pestle, crush the garlic with a pinch of salt, then add pistachios and pound to a coarse texture. Add parsley and basil and gently bruise, then stir through extra virgin olive oil, lemon juice, chilli flakes, and salt to create a textured drizzle.


5. Toss the cooked pasta with the roasted pumpkin and silken tofu sauce until glossy and evenly coated, adding a little reserved pasta water if needed.


6. Transfer to a serving dish, spoon over the pistachio herb drizzle, and finish with chopped pistachios, fresh basil, and a final drizzle of extra virgin olive oil.

Watch the video: https://www.youtube.com/embed/4a1gfpaKOcQ

Source URL: https://chloeevegan.com/recipe/roasted-butternut-rigatoni-with-creamy-miso-sauce-and-pistachio-pesto/

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