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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 Use Food to Improve Your Mood.

Many of us believe that comfort foods are terrible for us and that we need to stay away from them. Sometimes, if your comfort food is basically candy or other junk foods, this holds true. At times, comfort foods can be perfectly healthy and good for us to consume. There are some foods that really can raise your moods when you consume them. When you feel a little down and are in need of an emotional boost, test out a couple of these.

Cold water fish are great if you want to be in a better mood. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all loaded with omega-3s and DHA. These are two things that promote the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can greatly raise your mood.

As you can see, you don’t need junk food or foods that are not good for you just so to feel better! Go with these tips instead!

We hope you got insight from reading it, now let’s go back to mushroom pasta with pumpkin sauce (vegan) recipe. You can have mushroom pasta with pumpkin sauce (vegan) using 20 ingredients and 9 steps. Here is how you achieve it.

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

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