Mushroom pasta with pumpkin sauce (vegan). Vegan pumpkin pasta sauce with wild mushrooms is an easy and healthy recipe filled with the flavours of autumn. Place the mushrooms, garlic, herbs, balsamic vinegar, olive oil, salt, and pepper onto a large pan and mix until the mushrooms are coated. Creamy Vegan Pumpkin Pasta This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food.
Everyone will enjoy this flavorful pumpkin pasta sauce tossed with savory vegetables and whole grain noodles. A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. Keyword: creamy pumpkin pasta sauce, vegan pumpkin pasta.
Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how 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 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. Place the mushrooms, garlic, herbs, balsamic vinegar, olive oil, salt, and pepper onto a large pan and mix until the mushrooms are coated. Creamy Vegan Pumpkin Pasta This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food.
Mushroom pasta with pumpkin sauce (vegan) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Mushroom pasta with pumpkin sauce (vegan) is something that I have loved my entire life.
To begin with this particular recipe, we have to first 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 of mushrooms.
- {Make ready 3 cloves of garlic (skin on).
- {Take 3 of sage leaves.
- {Prepare 1 of spring rosemary.
- {Prepare 1 tablespoon of balsamic vinegar.
- {Make ready 1 tablespoon of olive oil.
- {Prepare to taste of Salt.
- {Get to taste of Black pepper.
- {Get 1 package of pasta.
- {Get of Walnuts and/or pumpkin seeds.
- {Make ready of Pumpkin sauce.
- {Get of Pumpkin to bake or 400g pumpkin purée.
- {Get 3 cloves of roasted garlic (roasted with the mushrooms).
- {Take 1 of vegetable pot stock.
- {Get 125 ml of pasta water.
- {Make ready 2 tablespoons of olive oil.
- {Make ready of Juice 1 lemon.
- {Make ready to taste of Salt.
- {Prepare To taste of Black pepper.
- {Get to taste of Cayenne pepper.
Method Heat oil in a stockpot over a medium heat. This vegan mushroom sauce and pasta recipe is a quick and simple comforting weeknight meal. With a deliciously creamy vegan mushroom gravy pasta sauce, you can create a more-ish, creamy vegan pasta recipe again and again. I'll never understand the mushroom hate running rampant in the world.
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.
Cook the pasta according to package directions. Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant. Stir in the pumpkin purée, coconut milk, paprika and salt. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne.
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