PUMPKIN PASTA WITH Turmeric, Chlorella, and Lion's Mane

PUMPKIN PASTA WITH Turmeric, Chlorella, and Lion's Mane

Less drama, more pasta! In order for something new to come, something old must go. That can sometimes mean letting go of what you know. Empty the cup and start from the beginning. Allow something that is being blocked to be brought back to movement. Slowing down to nourish ourselves and our loved ones is the work of our hearts and hands, so let your mind rest as you enjoy the simple act of making pasta.

We may not all think we’re capable of nailing it like our lovely recipe creator @mustloveherbs did, but we invite you to let go of the perfection mindset and embrace the delightful mess you’re making anyway!

Ready to try this Chlorella-Turmeric Vegan Pasta with peppered pasta filling? She’s topped with crispy fried sage and pepita seeds, and she’s making us hungry to cozy up to a bowl right now. Recipe below to make with love:


1 cup + 2 tbsp all-purpose flour 

1- 2 tsp Turmeric (1st batch) Chlorella (2nd batch)

¼ tsp salt

⅓  cup water

2 tsp olive oil


1 cup Pumpkin purée 

½ tsp freshly cracked pepper

2 tsp Lions Mane powder

Salt (to taste)


3 tbsp olive oil

2 tbsp Pepitas

Sage leaves (fresh)

Salt & pepper - to taste


Add all the ingredients to a bowl. Mix together until well combined.

If the dough is too sticky, add more flour. 

Transfer to a working surface and knead until it is smooth and almost glossy. Place the dough in an airtight container and place in the fridge to rest for at least a half an hour. Repeat the process by making another batch with the Chlorella. 

Mix together all the filling ingredients in a small bowl. You can add the filling to a piping bag, if desired. Set aside. 

Once rested, remove both doughs from the fridge and place the chlorella one on a floured working surface. Flour your rolling pin and begin rolling the dough out as thinly as you can. It doesn’t need to be a perfect shape. Once satisfied, begin working on the turmeric dough. Repeat the same process for rolling the dough out. Once the dough is thin you can use a small cookie/fondant cutter to cut out shapes. I used flowers, but any shape will do. Place the cut turmeric dough shapes onto the Chlorella dough in any pattern you’d like. Flour the doughs lightly and roll over with your rolling pin several times until the two doughs become one. 

Cut the dough in half and flip one side over. Very lightly use a ravioli cutter to mark where you will place your filling. Place several teaspoons of the filling onto the middle of each marked ravioli. Carefully take the other half of the pasta sheet and place it onto the other. Use your fingers to seal down the edges around the filling. Use the cutter to carefully cut out each ravioli.

To cook, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3-4 minutes.

Add the olive oil, pepitas, and sage to a small pan. Cook over medium heat until pepitas are toasted and sage leaves are crispy. Drizzle the warm oil mixture over the cooked pasta. Sprinkle with finishing salt and enjoy! 

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