• 1 cup roasted carrots
  • 1 cup roasted pumpkin
  • 2 cloves garlic
  • 1/2 cups cup of non-dairy milk
  • 1/2 teaspoon dijon mustard
  • 1 1/2 tablespoon of nutritional yeast
  • Cornstarch
  • Salt
  • Pepper
  • Olive oil
  • 1 cup brown rice elbow pasta
  • 1/3 cup of sunflower seeds
  • 1 teaspoon olive oil
  • Sea salt
  • Pepper
  • 1 teaspoon nutritional yeast


  1. Preheat the oven to 390 degrees F.
  2. Chop up the garlic, heat the pan with olive oil and saute for a few minutes until browned.
  3. Lower the heat, add the milk, then whisk in the nutritional yeast and cornstarch. Whisk continuously for about 5 minutes or until the mixture has thickened.
  4. Add the mixture along with the roasted vegetables, mustard, salt and pepper in a food processor and blend until the mixture is smooth. Cook the pasta until al dente.
  5. While pasta is cooking, make the crumb by dry toasting the pumpkin seeds in a pan for a few minutes.
  6. Roughly chop the seeds, mix with the rest of the crumb ingredients and set aside.
  7. Once the pasta is al dente, drain and mix with the vegetable puree.
  8. Transfer into a baking dish and top with the crumb. Bake until golden (15 minutes).