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.

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).

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.

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.

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.

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.

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