Fall Vegan Pasta Salad served in two bowls with forks

Fall Vegan Pasta Salad 🌶Gluten-Free+Unrefined

An Autumn inspired Pasta Salad; our Fall Vegan Pasta Salad is full of contrasting flavors and very nutritious. As usual, super easy to make and affordable. A dish that will never make you feel like you are eating “just a salad.”

I like themes. Themed parties, weekends, movies marathons and FOOD! So, one of my favorite things is to use seasonal produce. However, I wouldn’t have a food blog if I didn’t enjoy mixing it up and breaking up with habits, sometimes.

Only a few ingredients but with a lot of personality. It feels like we have thought a lot about this combination. And it is a two-for-one kinda thing, as the onions are a recipe on their own. One recipe easier than the other.

Why not to have an Autumn inspired Summer Salad that can be made with fresh or frozen ingredients. No reason, let’s do this

Ingredients

🌶 100% Chickpea Pasta: surely can be made with any pasta. I’m just not over yet my legume’s flour pasta phase. I also usually use short types of pasta for salads as they mix easier even without a lot of sauce.

🌶Pumpkin: Japanese (also known as Kent or Kabocha).

🌶 Mushrooms: champignon. If trying another variety go for the not strong tasting ones. Unless you’re feeling really wild😉

🌶 Green peas: as I believe I have mentioned before, I prefer to use them from frozen when there is not much cooking, just as they are a bit firmer.

🌶Rosemary: just enough to enrich the pumpkin flavor.

🌶 Soy sauce: it “makes” the mushroom.

🌶 Black pepper: I have tried with chili powder but it didn’t work as well.

🌶 Olive oil: just enough to season, I don’t cook with oil if I can help it.

If you are anything like me you might want to double or triple the ingredients from now on; this Caramelized onion is so simple, fast, versatile and just becomes the cherry on top of anything.

🌶 Red onion: this variety is highly recommended for the sweet-sour caramelized onion.

🌶 Sugar: I always use brown sugar for this. If you haven’t tried, give it a go. It adds so much to the onion.

🌶Apple vinegar: white wine vinegar is fine too.

🌶Salt: I used just a pinch. To be honest, swapping the white sugar from brown gives me the impression that the salt might not even be necessary.


Don’t be afraid of frozen produce. I have made numerous times this recipes with frozen peas, pumpkin and mushrooms. Easy to enjoy year round.


How to Make Fall Pasta Salad

  • Ingredients for Fall Vegan Pasta Salad: chopped mushrooms and sliced pumpkin on a chopping board
  • Sliced pumpkin on a baking tray
  • Cooked sliced pumpkin on a baking tray
  • Cubed pumpkin on a baking tray
  • Green peas in a pan
  • Sliced mushrooms and peas mixed in a pan
  • Spices on silver spoons and sliced mushrooms for Fall Vegan Pasta Salad
  • Ingredients: red onions, water, oil, sugar and salt
  • Grated red onions in a pan
  • Cooking onions with added sugar in a pan
  • Cooked Vegan Caramelized Onions in a pan
  • All prepared ingredients for Fall Vegan Pasta Salad ready to be mixed in a pan
  • Ready Fall Vegan Pasta Salad in a pan

🌶Preheat the oven: to 300F.

🌶 Cook your pasta: according to the package instructions, making sure to leave it al dent. Then drain and rinse with abundant cold water until completely cool.

🌶 Cut your pumpkin: and place them on the tray and add the rosemary on top. Take to the oven until golden, About 10 minutes.

🌶 Slice the onions: place the onions in a pan and let it soften. Add the sugar, vinegar, salt and water. Continue with the heat low and simmer until the liquid comes to a creamy texture.

🌶Place the frozen peas: on a skillet on low to medium heat; while you slice your mushrooms. Add the mushrooms and mix occasionally until they are cooked. Add the soy sauce and black pepper, mix well and let it simmer for a couple of minutes.

🌶 Take all the ingredients: to a large mixing bowl, add the oil to help with it, mix it all gently and taste. As everything was seasoned during preparation, it should be fine by now.

Fall Vegan Pasta Salad in a dish with a fork

This Fall Vegan Pasta Salad is so hearty and full of surprising flavors. It is great for any time of the day, and to take away. And all ingredients can be frozen, so it is an easy dish to be enjoyed year around.

Overall this recipe is fuss-free, little cost and fast to make. Gluten-free, no unrefined ingredients and oil used only to season, not to cook. Healthy and tasty, and tastes so rich.

Ready Fall Vegan Pasta Salad in a pan

And if you are interested in recipes with 100% legume flour or just another idea for one dish pasta salad, check out the Italian Caponata Pasta Salad and the Creamy Summer Pasta Salad. Both gluten, unrefined and oil-free, super easy and fast and not boring.

Fall Pasta Salad🌶Gluten-Free+Unrefined

Recipe by Carol MarsolaCourse: Main, SideCuisine: ItalianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Diet

Vegan

Method

Stovetop

Oven

An Autumn inspired Pasta Salad; full of contrasting flavors and very nutritious. As usual, super easy to make and affordable. A dish that will never make you feel like you are eating “just a salad.”

Ingredients

  • 8oz (225g) 100% chickpea flour Pasta, fusilli

  • 2 cups (1/2 small) diced kabocha Pumpkin

  • 4 oz champignon Mushroom

  • 1/2 cup frozen green Peas

  • 1 tablespoon dried Rosemary

  • Salt to taste

  • 3 tablespoon Soy sauce, more to taste

  • 2 teaspoon Black pepper

  • 1 tablespoon Olive oil, more to taste

  • 4 cups (2 big ones) thinly sliced red Onion

  • 1 1/2 tablespoon brown Sugar

  • 3 tablespoons apple cider Vinegar

Directions

  • Preheat the oven: to 300F. I use a non-sticking tray, if you prefer you can grease yours or use parchment paper.
  • Cook your pasta: according to the package instructions, making sure to leave it al dent. Then drain and rinse with abundant cold water until completely cool.
  • Cut your pumpkin: first as the oven should be ready for it by now. I cut it in strips and dice it after baking, if you want them a bit drier just dice before. Place them on the tray and add the rosemary on top. Take to the oven until golden, About 10 minutes. I usually leave some slices of pumpkin to decorate the plate later.
  • Slice the onions: as thin as possible. I use a mandolin or a potato peeler. Place the onions in a pan and let it soften. Keep the heat low and mix occasionally , this way you don’t need to use oil, the water from the onions will suffice. Add the sugar, vinegar, salt and water. Continue with the heat low and simmer until the liquid comes to a creamy texture. Take out from the pan to allow it to cool down.
  • Place the frozen peas: on a skillet on low to medium heat; while you slice your mushrooms. (If you’re using them frozen too just place them on the stove at the same time). When the peas loose the extra water, add the mushrooms and mix occasionally until they are cooked. Add the soy sauce and black pepper, mix well and let it simmer for a couple of minutes. The soy sauce should be totally absorbed. Take from the heat and let it cool down.
  • Take all the ingredients: to a large mixing bowl, add the oil to help with it, mix it all gently and taste. As everything was seasoned during preparation, it should be fine by now. However if you miss a bit of salt trying adding soy sauce instead.

With gratitude,

Carol🌶

Leave a Reply

Your email address will not be published.