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Before you jump to Mushroom pasta with pumpkin sauce (vegan) recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit And Also Healthy.
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Also when you are trying to find a snack to hold you over between meals, reach for a handful of nuts or perhaps seeds. Almost all nuts will have plenty of protein and you can in addition find that many nuts and seeds will also provide your system with essential Omega-3 and Omega-6. Your entire body will use these types of fatty acids as a foundation for creating hormones that your body needs to stay healthy. If you don’t get the fatty acids you will need your body will actually not be able to create a number of of the hormones that it requires.
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We hope you got benefit 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 do it.
The ingredients needed to cook Mushroom pasta with pumpkin sauce (vegan):
- Prepare 1 package mushrooms
- You need 3 cloves garlic (skin on)
- Get 3 sage leaves
- Get 1 spring rosemary
- Get 1 tablespoon balsamic vinegar
- Get 1 tablespoon olive oil
- Provide to taste Salt
- You need to taste Black pepper
- Get 1 package pasta
- Take Walnuts and/or pumpkin seeds
- You need Pumpkin sauce
- Prepare Pumpkin to bake or 400g pumpkin purée
- You need 3 cloves roasted garlic (roasted with the mushrooms)
- Provide 1 vegetable pot stock
- Use 125 ml pasta water
- Get 2 tablespoons olive oil
- Provide Juice 1 lemon
- Get to taste Salt
- Take To taste Black pepper
- Get to taste Cayenne pepper
Steps to make Mushroom pasta with pumpkin sauce (vegan):
- Prepare all the ingredients
- 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.
- Roast the pumpkin along with the mushrooms but for 40 minutes.
- 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!
- 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.
- Vegetable stock pot in 180 ml water and cook for a couple of minutes until dissolved
- Place all of the ingredients into a blender, and blend on high speed until smooth. Taste and season further if needed.
- Add the sauce to the pasta and mix
- Add the roasted mushrooms and dress with walnuts/pumpkin seeds
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