Pumpkin Pasta with Mushrooms & Kale
This Pumpkin Pasta with Mushrooms & Kale is truly fall-dinner perfection! A healthy and whole pasta tossed with superfoods and coated in a creamy, delicious pumpkin sauce. What makes it so perfect? Chickpea (or Whole Grain) pasta gives fiber instead of empty carbs. So so many benefits of kale and mushrooms. Creamy sauce without any cream or subs. Nutritional Yeast adds a ton of nutrition and a nice cheesy flavor. Perfect combination of spices flavoring up the sauce. Vegan, dairy-free AND gluten-free! A truly perfect warm bowl of comfort to cozy up to, with all the fall. I don’t think it can get any better!
What you need
tsp olive oil
cup mushrooms
tsp fresh garlic
oz chickpea
tbsp pasta water
tbsp nutritional yeast
cup pumpkin puree
tsp salt
cup kale
tsp dried rosemary
cup vegetable broth
tsp dried sage
cup onion
tsp black pepper
tsp ground cumin
Instructions
1. Bring water to a boil in pot, add pasta and cook according to package instructions, adding kale during the last 30 seconds. Reserve 2 Tbsp water, drain, return to pan, and cover to keep warm. 2. Heat oil in a large skillet on medium-high and fry onions and garlic for 2 min. Set aside half the mixture. 3. Add mushrooms and cook till lightly brown, 4 min. 4. Blend reserved onion-garlic mix and sauce ingredients in a food processor/blender till creamy and smooth. 5. Add sauce, pasta and kale to skillet with mushrooms, toss to combine, and serve!View original recipe