Pumpkin Pasta with Sautéed Garlic Mushrooms and Vegan Parmesan

Pumpkin Pasta with Sautéed Garlic Mushrooms and Vegan Parmesan

I am a huge fan of all things pumpkin, including beverages (homemade pumpkin spice lattes with dandy blend are lovely), desserts (superfood pumpkin cashew cheesecake anyone?) and savoury dishes (Meghan Telpner’s Ronsonian Pumpkin Soup recipe out of the Undiet Cookbook is delicious!). I would even go so far as to say that October could be renamed Pumpkin Month, in honour of this illustrious squash. Rich in beta carotene and fibre, along with seeds that are beneficial for many things, including prostate health, this lovely veggie is no slouch in the health department either!

I was up in Comox visiting my cousin for Thanksgiving when I noticed a big jar of sauce in the local health food store. I was inspired to pick up some fresh ingredients and try my hand at making my own version, from scratch. I wanted to combine some of my favourite fall themed flavours, both sweet and savoury, and create a dish that would appeal to both kids and parents alike. Enjoy!

Pumpkin Pasta

Ingredients

2 Tbsp coconut oil
3 small onions (or shallots)
3 cloves garlic
1 can coconut milk
1 can organic pumpkin purée
1/4 tsp fresh grated nutmeg
1/2 tsp cloves
1/2 tsp cinnamon
1 tsp sea salt
1/2 tsp garlic powder
1 tsp fresh grated ginger
1 tsp fresh grated turmeric
2 bags rice penne
Handful fresh rosemary
Juice of 1 organic lemon
Fresh cracked pepper

Directions

Melt coconut oil over medium low heat. Add onions and garlic with a small pinch of sea salt and let sweat for 15-20 mins. Add coconut milk, pumpkin purée, dried spices, and fresh grated ginger and turmeric, whisking until smooth. Simmer sauce mixture for 10 minutes, allowing flavours to meld. While sauce is simmering, cook penne in boiling, salted water until al dente. Drain and rise with cold water. Remove sauce from heat, and stir in rosemary, lemon and fresh cracked pepper. Check seasoning and add additional sea salt, if needed. Mix together sauce and pasta, topping with the sautéed mushroom blend and Vegan Parmesan below.

Sautéed Garlic Mushrooms

Ingredients

3 cups mixed mushrooms (I love a mix of chanterelles and oyster mushrooms)
2 tbsp olive oil
2 cloves garlic
Pinch sea salt
Fresh cracked pepper
Truffle oil (optional)

Directions

Warm olive oil over medium low heat. Add garlic and stir till fragrant. Add mushrooms and a pinch of sea salt and sauté until mushrooms are soft and all moisture has evaporated. Finish with a small drizzle of truffle oil.

Ingredients (inspired by Sarah Kramer’s recipe, in a Go-Go)

1/8 cup sesame seeds
1/8 cup hemp seeds
1/8 cup nutritional yeast
1/4 tsp sea salt

Directions

Combine all ingredients in a spice grinder or well cleaned coffee grinder and process until mixture achieves a coarse, grainy consistency. This mixture can be kept stored in a sealed container (mason jars work great!) in the fridge for up to a week.

What is your favourite way to rock pumpkin goodness in the fall?

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