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Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, mushroom pasta with pumpkin sauce (vegan). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mushroom pasta with pumpkin sauce (vegan) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Mushroom pasta with pumpkin sauce (vegan) is something which I’ve loved my entire life. They are fine and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mushroom pasta with pumpkin sauce (vegan):
- Get 1 package mushrooms
- Prepare 3 cloves garlic (skin on)
- Get 3 sage leaves
- Get 1 spring rosemary
- Take 1 tablespoon balsamic vinegar
- Make ready 1 tablespoon olive oil
- Get to taste Salt
- Get to taste Black pepper
- Prepare 1 package pasta
- Prepare Walnuts and/or pumpkin seeds
- Take Pumpkin sauce
- Take Pumpkin to bake or 400g pumpkin purée
- Get 3 cloves roasted garlic (roasted with the mushrooms)
- Get 1 vegetable pot stock
- Make ready 125 ml pasta water
- Prepare 2 tablespoons olive oil
- Take Juice 1 lemon
- Get to taste Salt
- Get To taste Black pepper
- Take 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 is going to wrap it up with this exceptional food mushroom pasta with pumpkin sauce (vegan) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
