Pumpkin Mushroom Pasta (v)
This vegan pumpkin mushroom pasta is so easy, yet delicious and satisfying with lots of autumn and winter flavours such as mushrooms and thyme!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
for the pasta:
- 80 g whole-wheat pasta
- 4 stalks kale
- 1/2 tbsp olive oil
- 1/2 onion
- 1 garlic clove
- 4 mushrooms add more if they are small
for the sauce:
- 1/3 cup pumpkin puree I used roasted Hokkaido squash
- 1/2 can white beans ~1 cup
- 1 tbsp nutritional yeast
- 1/4 tsp thyme
- 1/2-1 cup vegetable broth or 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!