Comments on: Vegan Pumpkin Pasta Sauce with Wild Mushrooms

By: Amanda Rian

Amanda Rian — Fri, 09 Oct 2020 01:55:34 +0000

Made with a teaspoon of curry powder, I don't think my squash was very good, and I had to use dried mushrooms based on the grocery store availability. Was super good!

By: gabriele

gabriele — Thu, 24 Sep 2020 19:15:21 +0000

is this good with spaghetti squash?

By: Melissa

Melissa — Thu, 27 Jun 2019 12:34:59 +0000

In reply to Stacy. Hi Stacy! Most regular dried pasta is just semolina flour and water, no egg. The types that use egg in their pasta should be clearly indicated on the package. Fresh pasta, however, often has egg in it. Just take a look at the ingredients and you should be able to find egg-free pasta in most supermarkets.

By: Stacy

Stacy — Mon, 17 Jun 2019 20:05:47 +0000

My husband and I recently watched some very disturbing food documentaries about the effects of animal products and processed foods on our health and environment and have made the decision to switch to a vegan lifestyle. However, most of the recipes I am finding have pasta in them and I cannot find any recipes (preferably so we can go unprocessed) or even any resources for vegan pasta that is not torture on a plate. All I can find is brown rice/quinoa pasta and it just does not compare to egg pasta which seems to be featured in every one of the recipes I am finding on all of the vegan sites, such as this one. Can anybody offer some insight as to whether the pasta featured in this photo is something other than an egg and white flour mixture pasta and if so, where I can find it? If anybody has a recipe for pasta that isn't gritty and doesn't go from crunchy to mush I will be ever so grateful if you would share it.

By: Dorothy Milosevic

Dorothy Milosevic — Fri, 14 Jun 2019 13:33:59 +0000

I’ve never seen tinned pumpkin puree in the UK shops. I had some frozen butternut squash which I cooked and used instead. It worked really well. Very tasty and quick.

By: Wilma

Wilma — Mon, 17 Sep 2018 21:33:57 +0000

Those mushrooms! Although you promoted this as a quick fall dinner, I see this as an elegant Thanksgiving Dinner. I'm thinking vegan artisan cheese tray for appetizer, an escarole walnut salad, and pear tart for dessert. Any suggestions?

By: Melissa

Melissa — Mon, 28 Nov 2016 15:45:59 +0000

In reply to Karen White. You could try some fried sage or a leafy green like spinach on top, maybe some hazelnuts...

By: Karen White

Karen White — Thu, 24 Nov 2016 14:02:23 +0000

This pumpkin sauce sounds wonderful! Unfortunately I can't eat mushrooms but I'm sure I can come up with something else to top it with.