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Ingredients of Mushroom pasta with pumpkin sauce (vegan):

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

Then the pasta, sauce, and roasted mushrooms get mixed up along with a little rucola, and that's it! I like to top it with some walnut pieces but you do you. Health Benefits of Pumpkin Pasta with Spinach and Mushrooms. This pumpkin pasta is absolutely vegan and packed with veggies and whole grains.

Mushroom pasta with pumpkin sauce (vegan) steps:

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

Roasted garlic adds a caramelized smoky note to the sauce. If you have a few heads of garlic, I recommend you to make my roasted garlic dressing out. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired. Any short pasta will work in this dish, but we did have a favorite brand of cheese–Saladena Gorgonzola.

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