Recipe: Appetizing Mushroom pasta with pumpkin sauce (vegan)

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. This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food. We're talking creamy without cashews, nondairy milk, or any processed ingredients!

Interesting fact my husband would love: Pumpkins are actually fruits! 🙂 To start with, pumpkin contains tons of fiber, vitamins, minerals and antioxidants. This Oil-free Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies, lentil loafs and more. Nut-free option Mushroom pasta with pumpkin sauce (vegan) naochef. You can cook Mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you cook it.

Ingredients of Mushroom pasta with pumpkin sauce (vegan)

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

This pumpkin pasta recipe is easy to make with just a few basic ingredients. Cook your favourite pasta then slather with the extra creamy and delicious pumpkin cream sauce for a deliciously simple but decadent vegan meal. Pumpkin, mushroom, and spinach pasta is a healthy, comforting, and filling vegetarian fall dish. It's funny how things vary from country to country.

Mushroom pasta with pumpkin sauce (vegan) step by step

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.

I'm in Canada, and pumpkin season isn't quite in full swing here yet like it is in the States. Stir in spinach until just wilted. Pro Tips for the Best Creamy Vegan Mushroom Sauce. We used both vegan butter and oil in this recipe, which might seem odd, but I was reading somewhere that using a little oil along with butter can make the butter seem to go further! So I gave it a try and well… it certainly seemed to work great in this recipe.

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