Vegan Pumpkin Pasta Sauce with Wild Mushrooms

• Vegan

• Produce

  • 3 cloves Garlic
  • 250 g Mushrooms, mixed
  • 1 Parsley, fresh
  • 2 cups Pumpkin puree, fresh or canned
  • 2 Shallots
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1/2 cup Vegetable stock

• Pasta & Grains

  • 250 g Pasta

• Baking & Spices

  • 1 tsp Salt
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on cilantroandcitronella.com

Description

Ingredients

• ½ cup raw cashews
• 2 cups pumpkin puree, fresh or canned
• ½ cup vegetable stock
• 3 cloves of garlic, one whole and two minced, divided
• 1 teaspoon salt
• 2 tablespoons of olive oil
• 250 grams (9 oz) of mixed mushrooms
• 2 shallots, minced
• ¼ teaspoon dried thyme
• A pinch of salt and pepper
• 250 grams (9 oz) of pasta, any variety you like
• Chopped fresh parsley, for garnish

Directions

• Soak the cashews in hot water for 15 minutes until soft. Blend the cashews, pumpkin puree, vegetable stock, one whole clove of garlic and salt in a blender until smooth and creamy.
• Cook the pasta according to the package directions.
• Heat the olive oil 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 – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and continue with the smaller varieties of mushroom. Remove to the plate with the other mushrooms then quickly fry the shallots, 2 minced cloves of garlic and 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 parsley.

Nutrition