Name: Creamy Vegan Pumpkin Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200 grams (2 cups) mushrooms (sliced); 3 cloves garlic (skin on); 2.5 teaspoons sage leaves (minced); 1 teaspoon rosemary (minced); 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 0.5 teaspoon sea salt; 0.5 teaspoon black pepper; 500 grams (18 oz) pasta (1 whole package); 60 grams (2 cups) rucola (or other baby greens); 1 handful walnuts (broken into small pieces); 400 grams (2 cups) pumpkin puree; 3 cloves roasted garlic (roasted with the mushrooms); 180 ml (0.75 cup) vegetable broth; 125 ml (0.5 cup) pasta water; 2 tablespoons olive oil; 1 null lemon juice (~3 tablespoons); 0.5 teaspoon sea salt (to taste); 0.5 teaspoon black pepper; 0.5 teaspoon cayenne pepper (to taste)

Instructions

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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.