Plant-Based Pumpkin & Sage Fusilli
with Pangrattato & Pear-Walnut Salad
- Celery
- Walnut
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Eggs
Ingredients
1
Red Onion
1 sachet
Vegetable Stock Powder
(Contains: Celery)
Sage
1
Pear
3
Garlic
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Soy, Gluten)
1
Pumpkin
1 packet
Fusilli
(Contains: Wheat, Gluten May be present: Soy, Eggs)
1
Cucumber
1 packet
Plant-Based Cooking Cream
(Contains: Soy)
1 sachet
Nan's Special Seasoning
Spinach & Rocket Mix
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the kent pumpkin into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!
While the pumpkin is roasting, cook fusilli in the boiling water until ‘al dente’, 12 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain pasta and return to the saucepan.
While the pasta is cooking, thinly slice the pear, cucumber and red onion. Roughly chop sage and walnuts. Finely chop garlic. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 4-5 minutes. Add the sage, Nan's special seasoning and remaining garlic and cook until fragrant, 1 minute. Stir in the plant-based cooking cream, vegetable stock powder and reserved pasta water. Simmer until slightly reduced, 1-2 minutes.
When the sauce is ready, remove from the heat and stir through the pasta and roasted pumpkin. Set aside. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the pear, cucumber and spinach & rocket mix. Toss to combine.
Divide the plant-based pumpkin and sage fusilli between bowls. Sprinkle with the pangrattato. Serve with the pear-walnut salad.
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the creamy pumpkin and sage combination, though some found the plant-based cream gave an unusual flavour, and a few felt the dish was too sweet or too heavily seasoned.
- Ease of prep: Customers found this a simple and straightforward recipe to pull together, even for those new to plant-based cooking.
- Suggestions: Adding mushrooms or extra pumpkin can boost the heartiness of the dish; some preferred to skip Nan's Special Seasoning or reduce it for a milder sauce.
- Portions: A few customers felt the dish was quite filling and generous, while others suggested the salad could be more substantial or replaced with additional greens.
- Pangrattato: The panko breadcrumb topping divided opinion — many loved the texture it added, while some chose to leave it off entirely and still enjoyed the dish.
