Salsa Verde: Part One
- 2 c. Basil Leaves
- 2 c. Mint Leaves
- 4 cloves Garlic, peeled
- 1 Bird’s Eye Chili
- 4 tbsp Capers, drained
- 1/2 Small Onion, sliced
- 4 tbsp Water
Salsa Verde: Part Two
- 1 c. Simply Simple Vayonnaise (or your fave vegan mayo)
- Juice from 1/2 a Lemon
- 2 tsp Chili-Garlic Sauce
- Salt, to taste
- 1 lb Shiitake Mushrooms, stemmed and cut into bite-sized pieces
- 4 tbsp Olive Oil
- 3 tbsp Balsamic Vinegar
- 1 tbsp chopped Garlic
- Salt + Pepper, to taste
- 2 c. Pumpkin or Butternut Squash, cut into 1-inch cubes
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- 1 bag Daiya Spicy Monterey Jack Shreds
- 1 box Bentilia Ziti
- Baby Spinach Leaves, to garnish
- Thinly Shaved Shallots, to garnish
- Blend everything from part 1 together in a high-speed blender or food processor until fairly smooth, but still with some texture to it.
- Scrape into a bowl, and add everything from part 2, stirring together until incorporated.
- For the Shiitake Mushrooms, heat the olive oil in a non-stick pan.
- Add the mushrooms and saute, stirring often, until golden-brown and tender, 8-10 minutes.
- Remove from the heat and add the balsamic, garlic, and salt and pepper. Stir together.
- For the Roasted Pumpkin, preheat your oven to 425 degrees F.
- Line a large rimmed baking sheet with parchment paper.
- Place the pumpkin cubes in a large bowl. Add the oil and salt/pepper and use a large spoon or your hands to evenly coat the pumpkin chunks.
- Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake them until tender, about 30 minutes, tossing them halfway through.
- For the Crispy Cheese, preheat your oven to 350 degrees F.
- Line two cookie sheets with parchment paper. Lightly scatter some shreds over the parchment, leaving lots of space.
- Bake for 13-15 minutes until golden brown, rotating the pans halfway through.
- Let cool completely to harden into crisps.
- Cook the pasta according to package instructions.
- Place 4 tablespoons of salsa verde onto a plate, add 1/2 c. of cooked Ziti on top, scatter 2 tbsp of pumpkin and 2 tbsp of mushrooms over top, and finish with the cheese crisps, spinach leaves, and shallots.
Crafted for Bentilia by Toronto’s very own, chef Luke Hayes.