This vegan pumpkin mushroom pasta is so easy, yet delicious and satisfying with lots of autumn and winter flavours such as mushrooms and thyme!
Course: Main Course
Cuisine: American, Italian
Author: Selina Carlhoff
for the pasta:
4 mushroomsadd more if they are small
for the sauce:
1/3cuppumpkin pureeI used roasted Hokkaido squash
1/2canwhite beans~1 cup
1/2-1cupvegetable brothor pasta water
salt and pepper
Boil the pasta according to package instrutions. Around 5 minutes before its done, destem the kale and add it to the pasta. When its ready, take the pasta and kale off the heat and cover.
In the meantime, heat the olive oil in a frying pan and slice the onion, garlic and mushrooms. When the oil is hot, start by frying the onions for a few minutes until they turn transluscent. Add the garlic and mushrooms and cook on medium heat until softened. Season generously with salt and pepper.
Prepare the sauce simply by putting the pumpkin, white beans and nutrional yeast in a blender. Blend while slowly adding vegetable broth/pasta water until sauce-like consistency.
Once all components are ready, drain the pasta and kale and pour over the sauce. Season to taste with salt and pepper before transferring to a plate and adding the mushrooms and onion mixture. Enjoy!