Plant-Based Pumpkin & Sage Fusilli

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.