Ingredients:

• 1tbsp Koji Hot Sauce 
• 1/2 tsp Soy Chilli Blend 
• 1tbsp Oat Milk 
• 250g Pumpkin 
• 1tbsp Toasted Cashews
• 1tsp Garlic 
• 1can Tomato Puree
• 1-1.5tbsp Tomato Paste 
• EVOO 
• Parmesan Cheese 

Directions:

1. Cut Pumpkin into bite sizes and mix them with some olive oil and salt. Straight into the oven at 200 °C for 20 mins. 
2. Blend Koji Hot Sauce & Soy Chilli Blend with the toasted cashews, oat milk and a bit of EVOO. 
3. Add olive oil to a pan and throw in some chopped garlic, once softened add the tomato paste and cook it for about 30 secs. Goes in the tomato puree and let it cook for abt 12-15 mins on med heat.
4. Towards the end of cooking add in the Koji Miso Puree mixture and let it all come together. 
5. Toss it up with Bucatini no.5 or your pasta of choice.