Mushroom pasta with pumpkin sauce (vegan) We're talking creamy without cashews, nondairy milk, or any processed ingredients! 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.

Ingredients of Mushroom pasta with pumpkin sauce (vegan)

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

Mushroom pasta with pumpkin sauce (vegan) instructions

  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 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. We used brown button mushrooms in this recipe, also known as baby bella's or. Start by preparing pasta: Combine flour and salt in a bowl, make a well in the middle, and add pumpkin puree and water. Mix with a fork until just combined, then knead dough on a table/countertop for a full five minutes, until homogenous.

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