Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mushroom pasta with pumpkin sauce (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food. Then the pasta, sauce, and roasted mushrooms get mixed up along with a little rucola, and that's it! I like to top it with some walnut pieces but you do you.
Mushroom pasta with pumpkin sauce (vegan) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Mushroom pasta with pumpkin sauce (vegan) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom pasta with pumpkin sauce (vegan):
- Get 1 package mushrooms
- Prepare 3 cloves garlic (skin on)
- Take 3 sage leaves
- Make ready 1 spring rosemary
- Prepare 1 tablespoon balsamic vinegar
- Take 1 tablespoon olive oil
- Make ready to taste Salt
- Get to taste Black pepper
- Prepare 1 package pasta
- Prepare Walnuts and/or pumpkin seeds
- Take Pumpkin sauce
- Prepare Pumpkin to bake or 400g pumpkin purée
- Make ready 3 cloves roasted garlic (roasted with the mushrooms)
- Get 1 vegetable pot stock
- Take 125 ml pasta water
- Take 2 tablespoons olive oil
- Get Juice 1 lemon
- Prepare to taste Salt
- Prepare To taste Black pepper
- Prepare to taste Cayenne pepper
That's why I would never omit them. I like toasted pine nuts best, but I also use cashew nuts, pecans, sesame seeds, sunflower seeds or pumpkin seeds. Health Benefits of Pumpkin Pasta with Spinach and Mushrooms. This pumpkin pasta is absolutely vegan and packed with veggies and whole grains.
Instructions to make Mushroom pasta with pumpkin sauce (vegan):
- Prepare all the ingredients
- Preheat the oven to 200C / 400F. Place the mushrooms, garlic, herbs, balsamic vinegar, olive oil, salt, and pepper onto a large pan and mix until the mushrooms are coated. Roast for 18-20 minutes, or until the mushrooms are golden.
- Roast the pumpkin along with the mushrooms but for 40 minutes.
- Alternatively, to cook the pumpkin purée just slice a pumpkin in half and roast, cut side down, on a lined baking tray for about 40 minutes at 200C. It depends on the size of the pumpkin, until fork soft. Then scoop out the seeds, set aside, scoop out the flesh, mash, and there you have it!
- While the mushrooms and pumpkin are in the oven, cook your pasta in well salted water according to package instructions. Make sure to reserve 1/2 cup of the water when you drain the pasta.
- Vegetable stock pot in 180 ml water and cook for a couple of minutes until dissolved
- Place all of the ingredients into a blender, and blend on high speed until smooth. Taste and season further if needed.
- Add the sauce to the pasta and mix
- Add the roasted mushrooms and dress with walnuts/pumpkin seeds
Roasted garlic adds a caramelized smoky note to the sauce. If you have a few heads of garlic, I recommend you to make my roasted garlic dressing out. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired. Any short pasta will work in this dish, but we did have a favorite brand of cheese–Saladena Gorgonzola.
So that’s going to wrap this up for this exceptional food mushroom pasta with pumpkin sauce (vegan) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
