Roasted Pumpkin Macaroni

Preparation

• Preheat the oven to 180C. Cut the squash in half length-ways and scoop out and discard the seeds. Score the flesh with a cross hatch pattern using a sharp knife, brush lightly with a little oil, season generously with salt and pepper. Place on a parchment lined baking tray flesh side down and cook in the oven for 50-60 mins or until completely soft all the way through, you can check this by piercing the flesh with a knife.
• Cook the pasta as per the packet instructions in seasoned water – Whilst the pasta is cooking, scoop the flesh from the butternut leaving the skin behind and place in a blender or processor along with the lemon juice, vegan parmesan, powdered garlic, mustard powder, 1 tbsp. extra virgin olive oil, Alpro Oat Unsweetened drink and nutmeg.
• Heat the sauce through on the hob, adjusting the seasoning to taste with salt and pepper.
• Heat the remaining tbsp. of olive oil in a small pan over a medium heat and fry the sage leaves and hazelnuts until crispy.
• Mix the pasta into the sauce and spoon into bowls, top with the sage and hazelnuts to serve.