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 200°C (400°F). Place the mushrooms, garlic, herbs, balsamic vinegar, olive oil, salt, and pepper onto a large baking sheet 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.
500 grams 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.
60 grams rucola, 1 handful walnuts
Pumpkin Sauce
Place all of the ingredients into a blender, and blend on high speed until smooth. Alternatively, use an immersion blender. Taste and season further if needed.
400 grams pumpkin puree, 3 cloves roasted garlic, 180 ml vegetable broth, 125 ml pasta water, 2 tablespoons olive oil, Juice 1 lemon, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper
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 an immersion blender, so I add everything into a bowl, then as soon as I have the water, it's added and quickly blended.