Unique Recipe Mushroom pasta with pumpkin sauce vegan Practical Delicious

Without fail recipe ultimate Mushroom pasta with pumpkin sauce (vegan) easy, tasty, practical.

20 ingredients, 9 steps, cooking Mushroom pasta with pumpkin sauce (vegan)

How are you my mother, at this time you can cook recipe Mushroom pasta with pumpkin sauce (vegan) with 20 ingredients and 9 steps. Below this is how to prepare, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 9 stages of easy cooking Mushroom pasta with pumpkin sauce (vegan).

Ingredients for Mushroom pasta with pumpkin sauce (vegan)

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

If all material requirements Mushroom pasta with pumpkin sauce (vegan) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Mushroom pasta with pumpkin sauce (vegan)

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
   
10. Finish and Enjoy.

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