Plant-Based Pumpkin & Sage Fusilli

While the pumpkin is roasting, cook the 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), then drain the pasta and return to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, thinly slice the pear into wedges. Thinly slice the cucumber. Thinly slice the red onion. Roughly chop the sage and walnuts. Finely chop the 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, stirring, 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.

While the sauce is simmering, combine a drizzle of balsamic vinegar and olive oil and a pinch of pepper in a large bowl. Add the pear, cucumber and rocket leaves. Toss to combine and set aside. When the sauce is ready, remove from the heat and stir through the pasta and roasted pumpkin.