So... More pumpkin today!
As it was a pretty horrible day today, autumnal I would say, I decided to mix my two favourite autumn ingredients: mushrooms and pumpkin. I had three kinds of mushrooms at home: chestnut, button and I'll upload a pic of the other one cause I don't know what it's called... I also had some left over Hokkaido squash.
Ingredients: (4 people)
-any kind of pasta that you like.
-1 medium chopped onion
-2-4 crushed cloves of garlic (for easy removal)
-olive oil
-around 2 cups of sliced mushrooms (any kind that you like, shitake would be nice too)
-about a cup of bite size pumpkin
-1 big spoon of vegan margarine (I have alpro soya at the moment)
-2 tablespoons of flour
-soya milk (or any other type that you like, maybe not rice milk as it might be too sweet)
-salt and pepper
-cayenne (optional)
-spinach?
Method:
Boil the pasta following the instructions of the packet. If you have a steamer you can put it on top of the pasta and steam the pumpkin which is what I did. If not, steam for around 4 min until it becomes soft (a fork goes easily through it...). Set the pasta and the pumpkin aside.
In a pan, add a bit of olive oil and gently fry the onion and the garlic. Once it becomes transparent add your mushrooms, add some salt, mix well and cover. Turn the heat down to low and let it cook in it's own juices.
While that is going on make your white sauce. I put the vegan margarine and some oil in a sauce pan and once it has melted I quickly add the flour and mix until it becomes a dough, then I turn the heat down and I slowly add the milk and dissolve the flour/butter mix by stirring. If it is too thick add more milk until it is a consistency that you like. The turn the heat off.
Add the mushrooms with the juice to the white sauce and stir. Add the pasta and pumpkin and stir (if you are adding spinach now is the time). Check the seasoning and put all the contents in an oven proof dish and grill until crispy on top!! (be careful as it can brown pretty quickly and become burned so don't leave it unattended.)
As it was a pretty horrible day today, autumnal I would say, I decided to mix my two favourite autumn ingredients: mushrooms and pumpkin. I had three kinds of mushrooms at home: chestnut, button and I'll upload a pic of the other one cause I don't know what it's called... I also had some left over Hokkaido squash.
Ingredients: (4 people)-any kind of pasta that you like.
-1 medium chopped onion
-2-4 crushed cloves of garlic (for easy removal)
-olive oil
-around 2 cups of sliced mushrooms (any kind that you like, shitake would be nice too)
-about a cup of bite size pumpkin
-1 big spoon of vegan margarine (I have alpro soya at the moment)
-2 tablespoons of flour
-soya milk (or any other type that you like, maybe not rice milk as it might be too sweet)
-salt and pepper
-cayenne (optional)
-spinach?
Method:
Boil the pasta following the instructions of the packet. If you have a steamer you can put it on top of the pasta and steam the pumpkin which is what I did. If not, steam for around 4 min until it becomes soft (a fork goes easily through it...). Set the pasta and the pumpkin aside.In a pan, add a bit of olive oil and gently fry the onion and the garlic. Once it becomes transparent add your mushrooms, add some salt, mix well and cover. Turn the heat down to low and let it cook in it's own juices.
While that is going on make your white sauce. I put the vegan margarine and some oil in a sauce pan and once it has melted I quickly add the flour and mix until it becomes a dough, then I turn the heat down and I slowly add the milk and dissolve the flour/butter mix by stirring. If it is too thick add more milk until it is a consistency that you like. The turn the heat off.
Add the mushrooms with the juice to the white sauce and stir. Add the pasta and pumpkin and stir (if you are adding spinach now is the time). Check the seasoning and put all the contents in an oven proof dish and grill until crispy on top!! (be careful as it can brown pretty quickly and become burned so don't leave it unattended.)
I made this the other day and it was delicious. Very creamy and perfect for the autumn. It was also good in my lunchbox the next day :)
ReplyDelete