Bacon, Pumpkin & Leek Orecchiette

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook orecchiette in boiling water, over high heat, until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette, then return to saucepan with a drizzle of olive oil.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• While the pasta is cooking, finely chop garlic. Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder, plant-based cream (see ingredients), grated Parmesan cheese and reserved pasta water. Simmer, until slightly reduced, 1-2 minutes.

• Remove pan from heat, then gently stir in roasted veggies and cooked orecchiette. Season to taste.