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Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mushroom pasta with pumpkin sauce (vegan). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vegan pumpkin pasta sauce with wild mushrooms is an easy and healthy recipe filled with the flavours of autumn. This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food. A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme.
Mushroom pasta with pumpkin sauce (vegan) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mushroom pasta with pumpkin sauce (vegan) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mushroom pasta with pumpkin sauce (vegan):
- Prepare 1 package mushrooms
- Prepare 3 cloves garlic (skin on)
- Prepare 3 sage leaves
- Prepare 1 spring rosemary
- Get 1 tablespoon balsamic vinegar
- Make ready 1 tablespoon olive oil
- Make ready to taste Salt
- Take to taste Black pepper
- Get 1 package pasta
- Get Walnuts and/or pumpkin seeds
- Make ready Pumpkin sauce
- Prepare Pumpkin to bake or 400g pumpkin purée
- Take 3 cloves roasted garlic (roasted with the mushrooms)
- Take 1 vegetable pot stock
- Make ready 125 ml pasta water
- Prepare 2 tablespoons olive oil
- Get Juice 1 lemon
- Get to taste Salt
- Make ready To taste Black pepper
- Get to taste Cayenne pepper
It makes a great vegetarian dinner for the whole family! Find all of the flavors of the fall in this Mushroom and Pumpkin Pasta recipe! The pumpkin sauce is made with cream, Parmesan cheese, parsley and fresh oregano. It is so smooth and creamy!
Steps 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
This Creamy Vegan Mushroom Pasta recipe is quick and easy to make. We're talking chewy, dense pasta, loaded up with sautéed mushrooms and spinach, and tossed in a heavenly, but low fat, creamy sauce. It can be ready in a little over the time it takes the pasta to boil! Cook the pasta according to package directions. Meanwhile, melt the vegan butter in a large saucepan over medium heat.
So that’s going to wrap this up with this special food mushroom pasta with pumpkin sauce (vegan) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
