Vegan Pumpkin Pasta with Spinach and Mushrooms
User Reviews
4.9
96 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
680 kcal
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Course
Main Course
Vegan Pumpkin Pasta with Spinach and Mushrooms
Report
Vegan Pumpkin Pasta with Spinach and Mushrooms is a delicious and healthy dinner ready in 30-minutes. Everyone will enjoy this flavorful pumpkin pasta sauce tossed with savory vegetables and whole grain noodles.
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Ingredients
- 1.5 lb pumpkin (about 1/2 small to medium-sized Hokkaido pumpkin or equivalent, see notes)
- 2 tablespoons olive oil divided
- 1 head garlic
- 4 prigs fresh thyme
- 2 prigs fresh Rosemary
- Salt and freshly ground black pepper to taste
- 500 grams or 12 oz whole wheat pasta (I used fusilli)
- 200 grams or 7 oz mushrooms sliced (I used crimini)
- 140 grams or 5 oz raw spinach
- 235 ml or 1 cup vegetable broth
- 1/4 teaspoon nutmeg
- Vegan Parmesan to serve
- 4 teaspoons pumpkin oil to serve (optional)
Instructions
- Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. The smaller you’ll chop them, the less time they will need in the oven to roast. You can also save time on chopping and just slice your pumpkin that will take you longer to roast, but will require less effort. Skip this step and the next one if you are using canned pumpkin puree.
- Spread your pumpkin on a baking sheet and drizzle with a tablespoon of olive oil. Sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Add half of rosemary and thyme sprigs. Bake in the preheated oven for around 20-30 minutes (depending on how small you chopped them). It will be fork tender once it’s done.
- Cook your pasta according to the instructions on the package until al dente. On your stovetop, heat the remaining tablespoon of olive oil in a large skillet. Sautée your chopped mushrooms for about 3 minutes over medium heat. Next, add the spinach and continue cooking until it’s softened. This usually takes about 4-5 minutes. Set it aside for just a moment.
- Once the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic, the rest of rosemary, thyme and nutmeg and pulse until smooth. Slowly add in your vegetable broth, one ladle at a time, until you like the consistency of the pumpkin sauce. Your sauce should be thicker than regular pumpkin soup once it's done.
- Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with vegan parmesan (or chopped nuts) and drizzled with pumpkin oil (optional but recommended). Enjoy!
Equipments used:
Notes
- This vegan pumpkin pasta is a quick healthy dinner perfect for fall.
- Use any pumpkin variety available to you: regular pumpkin, Hokkaido, sugar pie, Cinderella, Rouge Vif d’Etampes, or butternut squash) or canned pumpkin puree.
- Store the pasta in the fridge for up to 3 days separate from the sauce.
- Freeze the pumpkin sauce for up to 3 months.
- Use any frying oil of your choice instead of olive oil (canola, avocado, sunflower, etc).
- If you are using pumpkin puree and you are short in time, don't roast your garlic but add a few minced cloves to the mushrooms. Alternatively, use about 2 teaspoons of garlic powder instead of fresh garlic.
- You can use any whole wheat pasta like fettuccine or fusilli, farfalle, rigattoni, penne, ziti, etc. You can use regular hard-wheat pasta as well.
- Use any mushrooms in place of crimini mushrooms.
- You can use frozen spinach as well, about 1/2 cup.
- Use dried rosemary and thyme for the pumpkin sauce, about 1 teaspoon each.
Nutrition Information
Show Details
Calories
680kcal
(34%)
Carbohydrates
112g
(37%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Sodium
279mg
(12%)
Potassium
1274mg
(36%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
17935IU
(359%)
Vitamin C
30mg
(33%)
Calcium
147mg
(15%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 112g | 37% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 279mg | 12% |
| Potassium | 1274mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 17935IU | 359% |
| Vitamin C | 30mg | 33% |
| Calcium | 147mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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