Simple Way to Make Quick Mushroom pasta with pumpkin sauce (vegan)

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The ingredients needed to make Mushroom pasta with pumpkin sauce (vegan):

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

I added a few drops of siracha too and it gave it a little zing! 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! Add pasta and pumpkin mixture to mushroom mixture; toss well to combine.

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

We're talking creamy without cashews, nondairy milk, or any processed ingredients! Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired. Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce. this link is to an external site that may or may not meet accessibility guidelines. Home » Vegan Main Dishes » Vegan One Pot Creamy Mushroom Pasta.

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