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Best Idea to Homemade Tasty Mushroom pasta with pumpkin sauce (vegan)

Hoping to eat Mushroom pasta with pumpkin sauce (vegan) a top restaurant's, but for some reasons are not able to go to restaurants. This site is going to help you with useful procedures on preparing a Mushroom pasta with pumpkin sauce (vegan) like a famous chef made.

Mushroom pasta with pumpkin sauce (vegan)

We hope you got insight from reading it, now let's go back to mushroom pasta with pumpkin sauce (vegan) recipe. To cook mushroom pasta with pumpkin sauce (vegan) you need 20 ingredients and 9 steps. Here is how you do it.

To prepare an unforgettable Mushroom pasta with pumpkin sauce (vegan), here are the components required:

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

After readying the materials, next you are good to cook your tasty Mushroom pasta with pumpkin sauce (vegan) by following the procedures below:

  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.

The soy sauce was so good in it. I added a few drops of siracha too and it gave it a little zing! 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.

Recipe : Mushroom pasta with pumpkin sauce (vegan)

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Simple tips to make Mushroom pasta with pumpkin sauce (vegan)

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