Mushroom pasta with pumpkin sauce (vegan)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mushroom pasta with pumpkin sauce (vegan). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mushroom pasta with pumpkin sauce (vegan) is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Mushroom pasta with pumpkin sauce (vegan) is something which I have loved my entire life.

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To begin with this particular recipe, we must prepare a few ingredients. You can have mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you can achieve that.

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The ingredients needed to make Mushroom pasta with pumpkin sauce (vegan):
  1. Get 1 package mushrooms
  2. Make ready 3 cloves garlic (skin on)
  3. Take 3 sage leaves
  4. Make ready 1 spring rosemary
  5. Make ready 1 tablespoon balsamic vinegar
  6. Take 1 tablespoon olive oil
  7. Make ready to taste Salt
  8. Take to taste Black pepper
  9. Prepare 1 package pasta
  10. Prepare Walnuts and/or pumpkin seeds
  11. Prepare Pumpkin sauce
  12. Get Pumpkin to bake or 400g pumpkin purée
  13. Make ready 3 cloves roasted garlic (roasted with the mushrooms)
  14. Make ready 1 vegetable pot stock
  15. Make ready 125 ml pasta water
  16. Make ready 2 tablespoons olive oil
  17. Take Juice 1 lemon
  18. Make ready to taste Salt
  19. Prepare To taste Black pepper
  20. Take to taste Cayenne pepper

This vegan pumpkin pasta is a quick healthy dinner perfect for fall. Use any pumpkin variety available to you: regular pumpkin, Hokkaido, sugar pie, Cinderella, Rouge Vif d'Etampes, or butternut squash) or canned pumpkin puree. Creamy, kind of cheesy, and with caramelized walnuts on top, you will be doing this on repeat mode! Method Heat oil in a stockpot over a medium heat.

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Steps to make Mushroom pasta with pumpkin sauce (vegan):
  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

Creamy, kind of cheesy, and with caramelized walnuts on top, you will be doing this on repeat mode! Method Heat oil in a stockpot over a medium heat. Add vegan butter to a pot along with some chopped onions and fry until the onions are softened. Then add in sliced mushrooms, crushed garlic and oregano and fry until the mushrooms are softened. Transfer pumpkin sauce to a blender and puree until smooth.

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