Mushroom pasta with pumpkin sauce (vegan). This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food. Then the pasta, sauce, and roasted mushrooms get mixed up along with a little rucola, and that's it! I like to top it with some walnut pieces but you do you.

Mushroom pasta with pumpkin sauce (vegan) If you like a bit of variety you can switch out the spaghetti and use penne, shells or any other pasta. Health Benefits of Pumpkin Pasta with Spinach and Mushrooms. This pumpkin pasta is absolutely vegan and packed with veggies and whole grains.

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This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food. Then the pasta, sauce, and roasted mushrooms get mixed up along with a little rucola, and that's it! I like to top it with some walnut pieces but you do you.

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Ingredients - Mushroom pasta with pumpkin sauce (vegan):

Require 1 package - mushrooms.
You need 3 cloves garlic (skin on).
Need 3 sage leaves.
Prepare 1 for spring rosemary.
You need 1 tablespoon of balsamic vinegar.
Give 1 tablespoon of olive oil.
You need to taste of Salt.
Require to taste of Black pepper.
Need 1 package for pasta.
You need - Walnuts and/or pumpkin seeds.
Need Pumpkin sauce.
Require - Pumpkin to bake or 400g pumpkin purée.
Need 3 cloves for roasted garlic (roasted with the mushrooms).
Need 1 for vegetable pot stock.
Provide 125 ml for pasta water.
Need 2 tablespoons - olive oil.
Provide Juice 1 lemon.
You need to taste Salt.
Need To taste - Black pepper.
You need to taste Cayenne pepper.

Roasted garlic adds a caramelized smoky note to the sauce. If you have a few heads of garlic, I recommend you to make my roasted garlic dressing out. The BEST Vegan Pumpkin Alfredo Sauce. Who else loves enjoying a creamy and cheesy vegan pasta bowl for dinner?!

Mushroom pasta with pumpkin sauce (vegan) start cooking:

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.

I could literally eat this kind of comfort food almost every day! And as I've already mentioned in the Pumpkin Gnocchi blogpost, I'm also totally crazy about cooking with. Delicious vegan pumpkin pasta sauce is perfect for a super quick and easy weeknight meal using simple ingredients to deliver a whole lotta yum! This pumpkin pasta sauce is not only vegan, but it's gluten free and be sure to use gluten free noodles if needed. Which mushrooms go best with pasta?

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