This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food. Done in 30 minutes, it's a great easy weeknight meal.
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. While the mushrooms 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.
To serve, add the sauce, mushrooms, and rucola into the pot with the hot pasta. Stir to coat, and serve hot, with walnuts if desired.
Pumpkin Sauce
Place all of the ingredients into a blender, and blend on high speed until smooth. Alternatively, use a stick blender. Taste and season further if needed.
Notes
• I like to prep the sauce to be ready to blend as soon as the pasta is cooked so that it doesn't have time to cool down. I use a stick blender, so I toss everything into a bowl, then as soon as I have the water, it's added and quickly blended.