IN THE KIT
2 ozgarlic butter
2 ozgarlic/shallot blend
6 ozegg noodles
2 ozwhite wine
6 ozveggie stock/Worcestershire/veggie base blend
1 ozfresh thyme
2 ozvegan cream
2 ozvegan cheese
Salt & pepper
Tablespoon of butter
Kitchen Items Needed
Preheat oven to 400º F;
Bring a medium pot of salted water to a boil;
Thinly slice mushrooms;
Remove leaves from stems & roughly chop thyme;
Remove leaves from stems & roughly chop parsley;
Cut pumpkin into small, bite size pieces.
Layer chopped pumpkin on baking sheet, drizzle with olive oil, season with salt & pepper and toss well. Roast for 10–12 minutes or until cooked through – you don’t want it to be too soft, so check it after 10 minutes with a fork.
Add noodles to boiling water & cook for 8-10 minutes until al dente, or almost fully cooked through. Drain & set aside.
Melt butter in skillet over medium high heat. Add garlic/shallot blend & sauté for 5 minutes, stirring occasionally. Add mushrooms, stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked & tender. Add the white wine, deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
Meanwhile, add stock blend to a bowl & whisk until smooth. Pour mixture into the pan, along with the thyme, stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Stir in vegan cream evenly into the sauce. Taste & season with a generous pinch of two of salt & pepper as needed.
Add noodles & cooked pumpkin to the skillet & mix everything together well. Divide into bowls, sprinkle with parmesan cheese & parsley. Enjoy!