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Before you jump to Mushroom pasta with pumpkin sauce (vegan) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to mushroom pasta with pumpkin sauce (vegan) recipe. You can have mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Mushroom pasta with pumpkin sauce (vegan):
- Use 1 package mushrooms
- Provide 3 cloves garlic (skin on)
- Use 3 sage leaves
- Prepare 1 spring rosemary
- Provide 1 tablespoon balsamic vinegar
- Provide 1 tablespoon olive oil
- Prepare to taste Salt
- Prepare to taste Black pepper
- You need 1 package pasta
- Prepare Walnuts and/or pumpkin seeds
- Use Pumpkin sauce
- Prepare Pumpkin to bake or 400g pumpkin purée
- Get 3 cloves roasted garlic (roasted with the mushrooms)
- Provide 1 vegetable pot stock
- Get 125 ml pasta water
- Get 2 tablespoons olive oil
- You need Juice 1 lemon
- Use to taste Salt
- Prepare To taste Black pepper
- You need to taste Cayenne pepper
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
Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Savory and aromatic, this vegetarian and vegan pumpkin and sage sauce is naturally lower in fat than others and is perfect for an unique main dish for Serve the pumpkin sauce over cooked shaped pasta, such as rotini or penne. The shaped pasta is better than spaghetti or other forms of long. This Mushroom and Pumpkin Pasta is so flavorful, filling and delicious!
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