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Half an Hour to Preparing Tasty Mushroom pasta with pumpkin sauce (vegan)

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Mushroom pasta with pumpkin sauce (vegan)

We hope you got insight from reading it, now let's go back to mushroom pasta with pumpkin sauce (vegan) recipe. You can have mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you achieve it.

To make an unforgettable Mushroom pasta with pumpkin sauce (vegan), here are the ingridients needed:

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

After readying the ingridients, now you are ready to prepare your appetizing Mushroom pasta with pumpkin sauce (vegan) by following the instructions on this section:

  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.

Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Savory and aromatic, this vegetarian and vegan pumpkin and sage sauce is naturally lower in fat than others and is perfect for an unique main dish for Serve the pumpkin sauce over cooked shaped pasta, such as rotini or penne. The shaped pasta is better than spaghetti or other forms of long. This Mushroom and Pumpkin Pasta is so flavorful, filling and delicious!

Recipe : Mushroom pasta with pumpkin sauce (vegan)

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