6 oz gluten free penne pasta
2 c broccoli florets
1 T coconut oil
1/4 t + 1/2 t sea salt
2 pk Hilary's World's Best Veggie Burger
1 T extra virgin olive oil
2 garlic cloves, minced
2 t fresh rosemary, minced
1 c canned pumpkin
1/2 c canned coconut milk
2 t chickpea miso
shiitake bacon* (optional garnish, see recipe below)
pinch smoked paprika (optional)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer the broccoli to the baking sheet. Add the coconut oil and ¼ t sea salt to the broccoli. Roast for 30 minutes or until the broccoli is somewhat charred. Remove from the oven and set aside.
While the broccoli is roasting, cook the penne according to package instructions. Drain and rinse pasta and set aside.
Heat 1 teaspoon oil in a small sauté pan over medium heat. Cook Hilary’s World’s Best Veggie Burgers for 3 minutes on each side.
Heat 1 T olive oil in a skillet over medium heat. Add the garlic and rosemary and sauté until fragrant for approximately 1 minute. Add the pumpkin, coconut milk, chickpea miso, and ½ t sea salt. Stir to combine and cook on low medium low heat until it thickens.
To serve, place a burger on a plate and top with penne and charred broccoli. Garnish with optional shiitake bacon and pinch of smoked paprika.
10 shiitake mushrooms, stems removed and thinly sliced
2 t olive oil
Preheat oven to 350 degrees F. Toss mushrooms with olive oil and a pinch of sea salt. Add to parchment-lined baking sheet and cook for approximately 20 minutes. They should be crispy but not burnt.