Olives, cooked white beans, or braised greens would be nice additions to this dish. Thanks to pumpkin and vegetarian bacon, it’s “meaty” and extremely satisfying. Shells, orecchiette, or wheels are an ideal vehicle for this slightly chunky sauce.

SERVES 4 (MAKES ABOUT 3 CUPS SAUCE)

INGREDIENTS

• 3 cups whole-wheat pasta shells, orecchiette, or wheels
• 1 tablespoon olive oil
• 1 cup 1/4-inch-dice vegetarian bacon (about a scant 1/2 pound)
• 1/2 cup finely chopped red onion
• 1 tablespoon finely chopped garlic
• 1 1/3 cups jarred or canned pureed strained tomato (passata)
• 1 cup canned unsweetened pumpkin puree
• 2 teaspoons minced fresh rosemary leaves
• 1/2 teaspoon kosher salt, plus extra for pasta cooking water
• 5 grinds black pepper
• 1/2 cup plain unsweetened cashew milk

INSTRUCTIONS

1. Fill a medium-large saucepan two-thirds full of water, and salt generously. Cover and bring to a boil over high heat.
2. Stir in the pasta, and cook following the package directions, stirring occasionally, until al dente, about 14 minutes.
3. With a ladle, reserve 3 tablespoons of the pasta water. Drain the pasta in a colander in the sink.
4. Meanwhile, add the oil to a Dutch oven or large saucepan, and heat over medium-high heat.
5. When hot, add the “bacon” and cook, stirring occasionally, until golden brown and most of the fat has rendered, about 8 minutes.
6. Pour off most of the fat, leaving 2 teaspoons to 1 tablespoon in the pan.
7. Add the onion and garlic, and sauté until the onion has softened, 4 to 5 minutes.
8. Add the tomato, pumpkin, rosemary, salt, and pepper, and bring to a boil. Boil for 1 minute.
9. Add the cashew milk, reduce the heat to medium-low, and simmer for 3 minutes.
10. Add the pasta and the reserved pasta cooking water to the pan with the sauce.
11. With tongs, toss and serve.

Enjoy your delicious vegetarian pasta dish!