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Before you jump to Mushroom pasta with pumpkin sauce (vegan) recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.
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A large selection of quick health snacks is easily obtainable. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to mushroom pasta with pumpkin sauce (vegan) recipe. To make mushroom pasta with pumpkin sauce (vegan) you only need 20 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mushroom pasta with pumpkin sauce (vegan):
- Take 1 package of mushrooms.
- You need 3 cloves of garlic (skin on).
- Use 3 of sage leaves.
- Provide 1 of spring rosemary.
- Get 1 tablespoon of balsamic vinegar.
- Prepare 1 tablespoon of olive oil.
- You need to taste of Salt.
- Prepare to taste of Black pepper.
- Provide 1 package of pasta.
- Prepare of Walnuts and/or pumpkin seeds.
- You need of Pumpkin sauce.
- Get of Pumpkin to bake or 400g pumpkin purée.
- You need 3 cloves of roasted garlic (roasted with the mushrooms).
- You need 1 of vegetable pot stock.
- Provide 125 ml of pasta water.
- You need 2 tablespoons of olive oil.
- Provide of Juice 1 lemon.
- Get to taste of Salt.
- Prepare To taste of Black pepper.
- Take to taste of Cayenne pepper.
Instructions to make Mushroom pasta with pumpkin sauce (vegan):
- 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.
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