- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 370.0
- Total Fat: 16.7 g
- Cholesterol: 0.2 mg
- Sodium: 824.6 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 6.5 g
- Protein: 12.6 g
Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb ToppingSubmitted by: JOLLIEBELL
IntroductionFrom Veganomicon From Veganomicon
3/4 lbs uncooked ziti or penne pasta
2 onions, sliced very thinly
2 tbsp olive oil
1 tbsp brown sugar
1/4 tsp ground nutmeg
white pepper and cayenne
2 cups pureed pumpkin or 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable broth
Sage Bread Crumbs:
2 1/2 cups bread crumbs, preferably fresh and homemade
1/3 cup walnut pieced chopped in a food processor until resembling coarse crumbs
1/4 cup Earth Balance
2 tsp dried, rubbed sage
1 tsp dried oregano leaves
1/2 tsp ground paprika
salt and freshly ground black pepper
1/2 cup raw cashew pieces (approx 4 oz)
1/4 cup fresh lemon juice
2 tbsp olive oil
2 cloves fresh or roasted garlic
1 lb firm tofu, drained and crumbled
1 1/2 tsp dried basil
1 1/2 tsp salt
Preheat the oven to 375 degrees F. Lightly grease a 9 x 11-inch lasagne type baking pan with olive oil, or use two smaller pans.
Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water and drain again. Set aside.
While the paste is cooking, make the caramelized onion: preheat a large heavy-bottomed pan, preferably cast iron, over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12 to 15 minutes. Set aside.
Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.
Make the sage breadcrumbs:
Melt the Earth Balance in large, heavy-bottomed skillet over medium heat. Stir in the bread crumbs, walnuts, dried herbs and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 minutes. Remove from the heat and sprinkle evenly over the ziti.
Bake for 28 to 30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.
Original recipe calls for 6 to 8 servings. SparkRecipe nutrition information is for 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JOLLIEBELL.