Ingredients

The makings of the

1
Peel and dice the pumpkin. Heat a pan over medium heat, add a little oil, and roast the pumpkin until it’s golden.
2
Add the sliced onion and grated garlic to the pan with the pumpkin. Cook on low heat until all the vegetables are soft. Stir in the sage and rosemary, then remove the vegetables from the pan and set aside.
3
In a separate pot, cook the macaroni in boiling salted water until just tender. Reserve half a cup of the pasta water, then drain and rinse the pasta with cold water to stop the cooking process.
4
In the same pan used for the vegetables, add the flour (with the heat off) and mix it around. Turn the heat back on, add 2 tablespoons of the reserved pasta water, and whisk until smooth.
5
Gradually stir in the oat milk, grated nutmeg, and chopped parsley. Once combined, add the Plant-Based Philadelphia and stir until the sauce thickens.
6
Return the cooked vegetables to the pan with the sauce and mix well. Add the cooked macaroni, pumpkin seeds, and pine nuts. Stir everything together until evenly coated.
7
Transfer into dishes and bake in an oven at 180 °C until golden on top.
8
Sprinkle the crispy onions on top. Serve warm and enjoy!