Vegan Pumpkin Pasta with Spinach and Mushrooms
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
680 kcal
-
Course
Main Course
Vegan Pumpkin Pasta with Spinach and Mushrooms
Description
Vegan Pumpkin Pasta with Spinach and Mushrooms centers on roasted pumpkin chunks warmed with garlic, rosemary, and thyme until tender. The roasted pumpkin is blended with vegetable broth and nutmeg to form a creamy sauce that complements sautéed mushrooms and wilted spinach. Whole wheat pasta, such as fusilli, adds a hearty texture supporting the sauce. The garlic and fresh herbs infuse deeper flavor layers, while vegan parmesan cheese adds umami richness. Optional pumpkin oil lends a nutty aroma to finish.
The method highlights roasting pumpkin for natural sweetness and depth, then quickly sautéing mushrooms and spinach to maintain texture. This approach avoids heavy creams, relying on pumpkin puree for sauce body. The seasoning includes freshly ground salt and pepper making the dish balanced and nourishing.
This pasta is well suited for fall and pairs easily with a green salad for a warming plant-based meal. The recipe is flexible with vegetable substitutions including different mushrooms or frozen spinach. Pumpkin puree can be canned or fresh roasted as preferred.
Store cooked pasta and sauce separately in the fridge for up to three days. The pumpkin sauce freezes well up to three months. Use any cooking oil you prefer when sautéing. Adjust herbs and spices to taste. Roasting garlic with pumpkin adds mellow garlic flavor, but fresh minced garlic can substitute.
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 thyme fresh
- 2 prigs rosemary fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 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 spinach raw
- 235 ml or 1 cup vegetable broth
- 1/4 teaspoon nutmeg
- vegan parmesan cheese 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!
Notes
- Roast pumpkin with garlic and herbs for deeper flavor, or use canned pumpkin puree for convenience.
- Store pasta and sauce separately in the fridge for up to 3 days; pumpkin sauce can be frozen for up to 3 months.
- Substitute olive oil with canola, avocado, or sunflower oil based on preference.
- Use any type of whole wheat or regular pasta as desired.
- Frozen spinach works well as a substitute for fresh spinach.
- Use dried rosemary and thyme if fresh herbs are unavailable.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
