Creamy Pumpkin and Mushroom Pasta Recipe
Fall is officially here! With that been said we are ready to jump into a pumpkin season! We love pumpkins, they are great addition to any recipe, super healthy, and nutritious. Today we went with perfect fall lunch recipe – Creamy Pumpkin and Mushroom Pasta. Cozy, delicious, and so flavorful.
Recipe requires just a few very simple ingredients. We reached the creamiest texture ever by using full fat coconut milk and homemade pumpkin puree from butternut pumpkin (squash). Simple as that!
This delicious recipe is perfect for lunch or as a dinner. It’s satisfying and has all that you need for a decent meal! Creamy Pumpkin and Mushroom Pasta Recipe is perfect for vegans because it’s 100% dairy-free.
On our blog you can find ton’s of pumpkin recipes, here are top three pumpkin recipes for Fall: Vegan Pumpkin Bread, Homemade Pumpkin Spice Recipe, and Pumpkin Overnight Oats Recipe. Let us know which one is your favorite.
Prep time: 10 min Cook time: 25 min Total: 35 min Servings: 2
INGREDIENTS
- 2 cup (approx.. 210 g) dried pasta (of your choice)
- 2/3 cup (150 g) pumpkin puree
- 2/3 cup (150 ml) full fat coconut milk
- 3 medium size brown (Crimino) mushrooms (sliced)
- 1/2 small red onion (chopped)
- 1 garlic clove (minced)
- pinch of salt
- 1/8 teaspoon cinnamon
- pinch of nutmeg
- 1 tablespoon olive oil
INSTRUCTIONS
- Cook pasta according to package instructions. When done drain. Set aside.
- In a large sauce pan add olive oil, chopped red onion, minced garlic, and salt. Cover and cook for about 3 minutes on low-medium heat. Then add sliced mushrooms and saute for 5 minutes until cooked. When done add coconut milk, pumpkin puree, cinnamon, and nutmeg. Stir well and let it simmer on low heat for about 10 minutes. Turn off the heat.
- Pour cooked pasta into the pan. Stir until well combined.
- Serve in a bowl or a shallow plate. Enjoy your Pumpkin and Mushroom Pasta Recipe!
