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Mushroom pasta with pumpkin sauce (vegan)
Mushroom pasta with pumpkin sauce (vegan)

Before you jump to Mushroom pasta with pumpkin sauce (vegan) recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

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If you might be looking for a speedy snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, for instance is a great snack in the morning hours. When you require a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than refined grains found in white bread.

You don’t have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.

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 achieve it.

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

A quick recipe for Vegan Mushroom Pasta with Spinach. This pasta dish is delicious, healthy and easy to make. The soy sauce was so good in it. I added a few drops of siracha too and it gave it a little zing! Add pasta and pumpkin mixture to mushroom mixture; toss well to combine.

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