Name: Creamy Vegan Pumpkin Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan Italian
Ingredients: 200 grams (2 cups) mushrooms, sliced; 3 cloves garlic, skin on; 2-3 teaspoons sage leaves, minced; 1 teaspoon rosemary, minced; 1 tablespoon balsamic vinegar; 1 tablespoon olive oil; 1/2 teaspoon sea salt, to taste; 1/2 teaspoon black pepper, to taste; 500 grams (18 oz) pasta of your choice; 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; 180 ml (3/4 cup) vegetable broth; 125 ml (1/2 cup) pasta water; 2 tablespoons olive oil; Juice of 1 lemon; 1/2 teaspoon sea salt, to taste; 1/2 teaspoon black pepper, to taste; 1/2 teaspoon cayenne pepper, to taste (optional)

Description

A cozy and creamy pasta dish made with pumpkin, mushrooms, and sage, perfect for autumn.

Ingredients

Scale

200 grams (2 cups) mushrooms, sliced
3 cloves garlic, skin on
2–3 teaspoons sage leaves, minced
1 teaspoon rosemary, minced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon sea salt, to taste
1/2 teaspoon black pepper, to taste
500 grams (18 oz) pasta of your choice
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
180 ml (3/4 cup) vegetable broth
125 ml (1/2 cup) pasta water
2 tablespoons olive oil
Juice of 1 lemon
1/2 teaspoon sea salt, to taste
1/2 teaspoon black pepper, to taste
1/2 teaspoon cayenne pepper, to taste (optional)

Instructions

Preheat your oven to 200°C (400°F).
On a large baking sheet, combine mushrooms, garlic, sage, rosemary, balsamic vinegar, olive oil, sea salt, and black pepper. Toss until well-coated.
Roast in the oven for 18-20 minutes until mushrooms are golden brown.
Meanwhile, cook pasta according to package instructions; reserve 1/2 cup of pasta water before draining.
In a blender, combine pumpkin puree, roasted garlic, vegetable broth, lemon juice, and olive oil. Blend until smooth.
In the pot with the hot drained pasta, add pumpkin sauce, roasted mushrooms, and rucola. Stir to combine, adding reserved pasta water for desired creaminess.
Season with salt, black pepper, and cayenne pepper to taste.
Plate the pasta and top with walnuts. Serve warm.

Notes

Make sure to roast garlic ahead for richer flavor. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Vegan Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 12g
Cholesterol: 0mg

Keywords: vegan pasta, pumpkin pasta, fall recipes, creamy pasta