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Make smart choices when grocery shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. At the end of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home immediately and have something great. Your kitchen should be stocked with healthy foods and ingredients. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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

The ingredients needed to cook Mushroom pasta with pumpkin sauce (vegan):

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