This recipe is featured in our Vegan Weekly Meal Planner here!
- 1 pound pasta
- 1/ 2 Roasted hokkaido pumpkin
- 2 shallots, chopped
- 1-2 cloves garlic, minced
- 2 1/ 2 cups brown button mushrooms
- 5 ounces baby kale
- 1 small bunch sage
- 2/ 3 cup coconut milk
- 3/ 4 cup vegetable broth
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons olive oil
- 1 pinch freshly ground nutmeg
- Salt and black pepper
- Vegan Parmesan cheese, optional
Preheat the oven to 400˚F. Cook the pasta until al dente (slightly less time than package directions).
Meanwhile toss the mushrooms in a food processor and pulse until finely minced. Sauté the minced mushrooms, shallots and garlic with the olive oil for a few minutes, then add the baby kale, sage, nutmeg, salt and pepper.
Add the roasted pumpkin into a blender and mix with the broth and coconut milk until smooth. Season to taste.
Deglaze the mushrooms mixture with the apple cider vinegar then add the pumpkin sauce to it. Drain the pasta and add to the sauce. Mix well and add the pasta into a casserole dish. Sprinkle with vegan Parmesan cheese (if using) and bake in the oven for about 10 minutes.