Creamy Miso Pumpkin Pasta with Calabrian Chili Breadcrumbs and Shiitake Mushroom Bacon

This Creamy Pumpkin Miso Pasta with Calabrian Chili Breadcrumbs and Shiitake Mushroom “Bacon” is cozy, savory, and full of texture making it a perfect fall comfort bowl.

The creamy pumpkin-miso sauce is silky and rich with subtle umami from umami, while the shiitake bacon and chili breadcrumbs add layers of crunch, heat, and smoky flavor.

This is the kind of pasta that’s rich but not heavy, and has that perfect balance of sweet roasted pumpkin, smoky mushrooms, and a touch of spice. Each bite hits all the right notes: creamy, savory, spicy, and crisp.

Why You’ll Love This Recipe

• • Creamy and loaded with umami flavor
• • The shiitake bacon brings an extra smoky flavor and that added texture
• • The Calabrian chili breadcrumbs add heat and crunch to balance the creamy sauce
• • Perfect for cozy meals or weekend dinners

INGREDIENTS YOU'LL NEED TO MAKE THIS CREAMY MISO PUMPKIN PASTA RECIPE

Roasted Pumpkin

• 1 lb pumpkin peeled and sliced into 1-inch thick pieces (yields about 400 g / 14 oz flesh)
• Pinch of salt
• Drizzle olive oil

Roasted Garlic

• 1 head garlic
• Pinch of salt
• Olive oil

Sauce

• 1 cup unsweetened plant milk
• 1 tbsp white miso paste
• Roasted pumpkin from above
• Roasted garlic from above
• Salt and pepper to taste

Pasta

• ½ lb pasta of choice - I used pumpkin shaped ’zucca’ pasta but shells and orecchiette work great too!

Shiitake Mushroom Bacon

• ½ lb  shiitake mushrooms, stemmed and thinly sliced on the bias
• ¾ tsp sea salt
• 1 tsp brown sugar
• ¼ tsp ground black pepper
• ½ tsp smoked paprika
• ½ tsp liquid smoke
• 2½ tbsp neutral oil more as needed

Calabrian Chili Breadcrumbs

• 1 tbsp olive oil
• ½ cup panko breadcrumbs
• ½ –1 tsp Calabrian chili sauce adjust to desired heat
• 1/2 tsp dried rosemary crushed

Roast the Pumpkin and Garlic

• Preheat oven to 200°C (400°F).
• Place pumpkin slices on a lined tray (I used parchment paper), drizzle with olive oil, and season with a pinch of salt.
• Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil.
• Roast both the pumpkin & garlic for 25–30 minutes, or until the pumpkin is tender and lightly browned on the edges.
• Once cooled, squeeze out the roasted garlic cloves.

Make the Shiitake Bacon

• Preheat the convection oven to 325°F (162°C).
• In a large bowl, whisk together sea salt, brown sugar, black pepper, smoked paprika, liquid smoke, and neutral oil.
• Add the shiitake slices and toss well to coat.

• Spread the mushrooms evenly on a parchment paper-lined baking tray.
• Bake for 25-30 minutes or until browned and crispy.
• Keep an eye on them during the last few minutes cause they can crisp up fast!
• Let cool completely before serving (they’ll crisp up more as they cool).

Make the Calabrian Chili Breadcrumbs

• Heat 1 tbsp olive oil in a pan over medium heat. Add the chili sauce.
• Add panko breadcrumbs and toast with the dried rosemary mixing well until slightly golden brown and aromatic.
• Remove from heat and set aside. Don’t cover until completely cool.

Blend the Pumpkin Miso Sauce

• In a blender, combine roasted pumpkin, roasted garlic, miso paste, and unsweetened milk.
• Blend until smooth and creamy. Adjust seasoning with salt and pepper.
• If the sauce is too thick, add a bit of reserved pasta water to loosen.

Cook the Pasta

• Bring a pot of salted water to a boil.
• Cook pasta according to package directions until al dente. Reserve about ½ cup of pasta water, then drain.

Combine Everything

• In a pan over medium heat, pour in the pumpkin miso sauce.
• Add the cooked pasta and toss to coat evenly. Add a splash of pasta water if needed for creaminess.
• Add grated vegan parmesan for extra flavor and richness. Season with salt and pepper to taste, if needed.

TO ENJOY THIS CREAMY MISO PUMKIN PASTA

Serve immediately, topped with shiitake bacon, Calabrian chili breadcrumbs, and a drizzle of olive oil. Enjoy!

MORE RECIPES YOU'LL LOVE

• Tomato Gochujang Pasta
• Caramelised Onion Pasta
• Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms
• Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon 
• Mushroom & Tofu Patties with Garlic Sauce
• Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
• Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms

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