Pumpkin and Mushroom Pasta

An easy and healthy recipe filled with all of the wonderful flavours of fall.

I don't usually eat a lot of pasta, but this is one of my go-to's when I do. It's creamy and garlicky and yummy, and of course, there's MUSHROOMS.

This recipe can be made with any variety of mushroom. Choose the ones you like and have available to you. And, like I did, you don’t need to use fresh pumpkin either – canned will work just as well (and is probably easier to find all year round).

My favourite type of pasta to use is chickpea pasta. It offers more protein and it's gluten free as well.

If your cashews are already salted, don't stress - it'll come off when you soak the cashews.

I haven't tried this with other nuts. Cashews offer a really creamy texture; but you could try it with sunflower seeds if you're trying to go nut-free. I've used sunflower seeds in other vegan "cheese" dishes and it turned out great. Almonds could also be another option if you only have those available to you.

If you're not a huge fan of garlic, don't add it to the sauce because it'll stay raw - which I love - but instead cook it with the shallots to lessen the taste.

The whole thing took me under 30mins to make, which was great because I have a bad habit of only starting to cook when I start to get REALLY hungry.

PUMPKIN AND MUSHROOM PASTA

Serves 2-3

INGREDIENTS

1. ½ cup raw cashews

2. 2 cups pumpkin puree (I use canned)

3. ½ cup vegetable stock or water

4. 3 cloves of garlic, one whole and two minced, divided

5. 1 tsp salt

6. 2 tbsp of olive oil

7. 9 oz of mixed mushrooms

8. 2 shallots, minced

9. ¼ tsp dried thyme

10. Salt and pepper to taste

11. 9 oz of pasta (whichever you like)

12. Chopped fresh parsley, for garnish

INSTRUCTIONS

1. Soak the cashews in hot water for 15 minutes (until soft).

2. Blend the cashews, pumpkin puree, vegetable stock, one whole clove of garlic and salt in a blender until it's smooth.

3. Meanwhile, cook the pasta.

4. Heat the olive oil in a pan over medium-high heat. Add the mushrooms. Spread them in a single layer in the pan and fry, without stirring, until golden brown (2 minutes). Stir and continue frying until golden on the other side. Remove from the heat.

5. Using the same pan, cook the shallots, 2 minced cloves of garlic and thyme until soft and transparent. Combine with the mushrooms and sprinkle in salt and pepper.

6. Toss the pasta with the pumpkin sauce and fried mushrooms. Top with fresh chopped parsley.

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