Creamiest Vegan Pumpkin Pasta And Mushroom One Pot
Creamiest vegan pasta dish in the world! Who isn’t obsessed with all the innovative ways of cooking these days? I know that I am guilty of being glued to my Instagram. But, guess what? This one-pot is pretty guilt-free and super healthy too! This recipe is made with roasted mushrooms, garlic, and herbs. No cream or nut butter needed of any kind!
So whether you’re in need of comfort food or it’s cold outside. This pot will satisfy your every need. I made this dish the other night. I was really surprised at how creamy it actually is! Yet, no cashews, dairy milk, or any processed ingredients are used!
Creamiest Vegan Pasta Recipe
If you’re feeling a little bit sceptical about trying this recipe, then don’t stress. I was too. In fact, I am not Vegan but this year there has been an amazing selection of really delicious and healthy vegan recipes. The nice thing about this recipe is that you don’t have to worry about buying expensive cashew nuts (especially if you’re allergic) or any kind of milk. Non-dairy or dairy.
I have found that these ingredients can make the pumpkin puree far too sweet and dessert-like in any case. As you know, pumpkin is already a sweet vegetable. Every time I tried it before, it turned out too sweet. But, with this recipe, you only use vegetable broth, olive oil and lemon juice to make up the base of the sauce with the roasted pumpkin.
In this case, vegetable broth, olive oil, and lemon juice make up the base of the sauce along with the roasted pumpkin. Who is guilty of chucking out the leftover pasta water? Me! Something I also learned recently, is that the secret to yummy dishes is to use the pasta water for extra flavor! The starchiness of the pumpkin keeps the sauce creamy without adding any unwanted sweetness.
This is the creamiest vegan recipe in existence. If your ‘cheat’ food consists of either lasagne or mac ‘n cheese, then you’ll love this less carby option.
Thank you to OccasionallyEggs.Com for your recipe inspiration! What would we do without your innovation?
You will require the following:
- 200 grams / 2 cups mushrooms, sliced
- 3 cloves garlic, skin on
- 2-3 / 1 tsp sage leaves, minced
- 1 sprig / 1 tsp rosemary, minced
- Add 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Add 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 package / 500 grams pasta
- 60 grams / 2 cups rucola or other baby greens
- 1 handful walnuts, broken into small pieces
Creamiest Vegan Pumpkin Sause
- 400 grams / 2 cups pumpkin puree.
- 3 cloves roasted garlic (roasted with the mushrooms)
- 180 ml / 3/4 cup vegetable broth
- 125 ml / 1/2 cup pasta water
- 2 tablespoons olive oil
- Juice 1 lemon ~3 tablespoons
- Add 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper
- Combine 1/2 teaspoon cayenne pepper to taste
Preheat the oven to 200C / 400F. Place the mushrooms, garlic, herbs, balsamic vinegar, olive oil, salt, and pepper onto a large pan. 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.
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.
It’s more convenient to prepare the sauce so that it is ready to blend as soon as the pasta is cooked. This is so that it doesn’t have time to cool down.
That’s literally it! The meal is really convenient for weeknights and is super easy to cook. And for the sceptics, you’ll only realise just how good it is once it passes your lips.
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