Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mushroom pasta with pumpkin sauce (vegan). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A quick recipe for Vegan Mushroom Pasta with Spinach. This pasta dish is delicious, healthy and easy to make. Then deglaze with soy sauce and a bit of vegetable broth (or plant-based cream).
Mushroom pasta with pumpkin sauce (vegan) is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Mushroom pasta with pumpkin sauce (vegan) is something that I’ve loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Mushroom pasta with pumpkin sauce (vegan):
- Prepare 1 package mushrooms
- Prepare 3 cloves garlic (skin on)
- Make ready 3 sage leaves
- Prepare 1 spring rosemary
- Get 1 tablespoon balsamic vinegar
- Make ready 1 tablespoon olive oil
- Prepare to taste Salt
- Make ready to taste Black pepper
- Get 1 package pasta
- Make ready Walnuts and/or pumpkin seeds
- Prepare Pumpkin sauce
- Take Pumpkin to bake or 400g pumpkin purée
- Make ready 3 cloves roasted garlic (roasted with the mushrooms)
- Get 1 vegetable pot stock
- Make ready 125 ml pasta water
- Get 2 tablespoons olive oil
- Prepare Juice 1 lemon
- Take to taste Salt
- Prepare To taste Black pepper
- Prepare to taste Cayenne pepper
Then the pasta, sauce, and roasted mushrooms get mixed up. Make this simple Vegan Pumpkin Sage Pasta tonight! The burst of flavor, a simple sauce and perfect dinner. Use puree of cooked/roasted Butternut Squash Spinach Penne in Chipotle Habanero cream sauce Fusilli with mushrooms and spinach Blackened Tempeh, elbows with cilantro almond pesto.
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
This creamy pumpkin pasta sauce is addictive. Health Benefits of Pumpkin Pasta with Spinach and Mushrooms. This pumpkin pasta is absolutely vegan and packed with veggies and whole grains. 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.
So that is going to wrap this up for this special food mushroom pasta with pumpkin sauce (vegan) recipe. Thanks so much for reading. I’m confident 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
