Recipe: Yummy Mushroom pasta with pumpkin sauce (vegan)

Mushroom pasta with pumpkin sauce (vegan). 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.

If you like a bit of variety you can switch out the spaghetti and use penne, shells or any other pasta. A quick recipe for Vegan Mushroom Pasta with Spinach. This pasta dish is delicious, healthy and easy to make. You can cook Mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you cook it.

Ingredients of Mushroom pasta with pumpkin sauce (vegan)

1. It’s 1 package of mushrooms.
2. It’s 3 cloves of garlic (skin on).
3. You need 3 of sage leaves.
4. Prepare 1 of spring rosemary.
5. Prepare 1 tablespoon of balsamic vinegar.
6. You need 1 tablespoon of olive oil.
7. It’s to taste of Salt.
8. You need to taste of Black pepper.
9. Prepare 1 package of pasta.
10. Prepare of Walnuts and/or pumpkin seeds.
11. You need of Pumpkin sauce.
12. It’s of Pumpkin to bake or 400g pumpkin purée.
13. You need 3 cloves of roasted garlic (roasted with the mushrooms).
14. You need 1 of vegetable pot stock.
15. It’s 125 ml of pasta water.
16. It’s 2 tablespoons of olive oil.
17. You need of Juice 1 lemon.
18. You need to taste of Salt.
19. It’s To taste of Black pepper.
20. Prepare to taste of 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.

Mushroom pasta with pumpkin sauce (vegan) instructions

1. Prepare all the ingredients.
2. 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..
3. Roast the pumpkin along with the mushrooms but for 40 minutes..
4. 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!.
5. 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..
6. Vegetable stock pot in 180 ml water and cook for a couple of minutes until dissolved.
7. Place all of the ingredients into a blender, and blend on high speed until smooth. Taste and season further if needed..
8. Add the sauce to the pasta and mix.
9. 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.