Feasting With FARE: Pumpkin Chorizo Bucatini

Serves: 2

Ingredients

• 2 small pumpkin (yields about 1/2 cup pumpkin purée)
• 6 oz bucatini pasta (cooked al denté)
• 1/2 cup small diced yellow onion
• 2 to 3 Calabrian Chilis (minced)
  *depending on desired spice level
• 2 T Italian Parsley (chopped)
• 3.5 oz Dried Chorizo (thinly sliced)
• 2 basil leaves (hand torn)
• 6 whole basil leaves
• 1 cup chicken stock
• 6 oz freshly grated Parmesan cheese or Vegan “Parmesan cheeze”
• 5 T olive oil
• Salt and pepper

**Vegan “Parmesan cheeze” (optional)

• 1 cup roasted cashews
• 2 tablespoons nutritional yeast
• 1 teaspoon kosher salt

1. Combine all ingredients in food processor, and blend until well incorporated.

Instructions

1. Preheat oven to 400 degrees.
2. Quarter and remove seeds from pumpkin, coat with 3 T olive oil and season with S + P.
3. Stand pumpkin meat side up, place on sheet pan and roast about 45 mins, until golden brown and fork tender.
4. Remove pumpkin meat, from skin and blend in food processor until smooth, creamy consistency.
5. In a large saucepan, bring to medium high heat, add 2 T olive oil, add onions, garlic, and Calabrian chilis; sauté for about 2 mins.
6. Add chorizo to pan, and sauté until browned, about 3 mins; add spinach, pinch S+P and sauté until wilted.
7. Add pumpkin purée, and chicken stock, bring to a boil, and then reduce to a simmer about 3 to mins; season to taste with S+P
8. Add cooked bucatini, parsley and hand torn basil to pan, toss until well coated.
9. Plate and garnish with grated Parmesan or Vegan “Parmesan cheeze”, and 2 to 3 whole basil leaves.