Creamy Vegan Pumpkin Pasta
This creamy vegan pumpkin pasta, featuring roasted mushrooms, garlic, and herbs, offers a comforting taste of fall. A quick and easy weeknight meal ready in 30 minutes, it’s a delightful alternative to traditional heavy pasta dishes.
Instructions
- 1
Preheat the oven to 200°C (400°F). Place the (2 cups) mushrooms (200 grams), garlic (3 cloves), sage leaves (2.5 teaspoons), rosemary (1 teaspoon), balsamic vinegar (1 tablespoon), olive oil (1 tablespoon), sea salt (0.5 teaspoon), and black pepper (0.5 teaspoon) onto a large baking sheet and mix until the mushrooms are coated.
- 2
Roast for 18-20 minutes, or until the mushrooms are golden. While the mushrooms are in the oven, cook your (18 oz) pasta (500 grams) in well-salted water according to package instructions. Make sure to reserve (0.5 cup) pasta water (125 ml) when you drain the pasta.
- 3
To prepare the sauce, place the (2 cups) pumpkin puree (400 grams), roasted garlic (3 cloves), (0.75 cup) vegetable broth (180 ml), (0.5 cup) pasta water (125 ml), olive oil (2 tablespoons), juice (1 lemon), sea salt (0.5 teaspoon), black pepper (0.5 teaspoon), and cayenne pepper (0.5 teaspoon) into a blender. Blend on high speed until smooth. Alternatively, use an immersion blender. Taste and season further if needed.
- 4
To serve, add the pumpkin sauce, roasted mushrooms, and (2 cups) rucola (60 grams) into the pot with the hot pasta. Stir to coat, and serve hot, with walnuts (1 handful) if desired.
Nutrition Facts
Per portion