Pumpkin Pasta is a pasta recipe tossed with pumpkin puree and mushrooms which makes this recipe healthy and flavorful. Pumpkin pasta is a healthy easy to make a dairy-free vegan recipe perfect for those who have allergic to aminal products.
Two Cups – Pumpkin Puree
Half Cup – Raw Cashews
Half Cup – Vegetable Stock
Three Cloves – Garlic(two minced, one whole)
One Teaspoon – Salt
Two Tablespoons – Olive Oil
250 Grams – Mixed Mushrooms
Two – Shallots(minced)
One-Fourth Teaspoon – Dried Thyme
A Pinch Of Salt And Pepper
250 Grams – Pasta(of any variety)
Fresh Coriander Leaves(chopped)
Soak the cashews in hot water for fifteen minutes.
Blend well the cashews, pumpkin puree, vegetable stock, one whole clove of garlic, and salt in a blender until smooth and creamy.
Cook the pasta as the instruction given in the packet.
Heat the olive in a large non-stick pan over medium-high heat.
Start with the larger varieties of mushroom. Spread them in a single layer in the pan and fry without stirring, until golden brown or about two minutes. Stir and continue on the other side.
Remove to a plate and continue with the smaller varieties of mushroom.
Remove to the plate with the other mushroom s then quickly fry the shallots, two minced cloves of garlic and dried thyme until soft and transparent.
Combine with the fried mushrooms and sprinkle over some salt and pepper.
Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top.
Sprinkle over some fresh chopped coriander leaves.
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