Vegan Pumpkin & Mushroom Pasta Recipe
Don’t forget the garnish! 🌿
Vegan pumpkin pasta sauce with wild mushrooms is an easy and healthy recipe for any time of the year. An easy 4-ingredient pumpkin sauce tossed with pasta and topped with sautéed mushrooms, garlic and herbs will give you a filling and delicious 30-minute dinner.
Pumpkin is full of Vitamin A and so many other great nutrients that help with the skin and nails. Did you know the seeds are delicious roasted and are soporific due to a special amino acid they contain? Garlic is great for boosting your immunity and is a natural anti-biotic.
Not to mention all these micronutrients promote satiety! Sometimes when we have empty calories it actually causes us to eat more and still be insatiable.
yield: 2 LARGE BOWLS
prep time: 15 MINUTES
cook time: 10 MINUTES
total time: 25 MINUTES
½ cup raw cashews
2 cups pumpkin puree, fresh or canned
½ cup vegetable stock
3 cloves of garlic, one whole and two minced, divided
1 teaspoon salt
2 tablespoons of olive oil
250 grams (9 oz) of mixed mushrooms
2 shallots, minced
¼ teaspoon dried thyme
A pinch of salt and pepper
250 grams (9 oz) of pasta, any variety you like
Chopped fresh parsley, for garnish
Soak the cashews in hot water for 15 minutes until soft. Blend the cashews, pumpkin puree, vegetable stock, one whole clove of garlic and salt in a blender until smooth and creamy.
Cook the pasta according to the package directions.
Heat the olive oil in a large non-stick pan over medium-high heat. Start with the larger varieties of mushroom. Spread them in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and continue with the smaller varieties of mushroom. Remove to the plate with the other mushrooms then quickly fry the shallots, 2 minced cloves of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.
YIELD: 2 SERVING SIZE: 1 bowl
Amount Per Serving: CALORIES: 661
TOTAL FAT: 31g
SATURATED FAT: 5g
TRANS FAT: 0g
UNSATURATED FAT: 23g
CHOLESTEROL: 0mgSODIUM: 1296mg