Vegan Pumpkin Pasta with Spinach and Mushrooms
Vegan Pumpkin Pasta with Spinach and Mushrooms is a creamy, comforting dish that brings the flavors of fall to your table. This quick and easy recipe combines roasted pumpkin puree, fresh spinach, and sautéed mushrooms, creating a delightful meal perfect for cozy nights in or entertaining guests. Packed with nutrients and rich in taste, this pasta dish will impress everyone—even those who typically avoid plant-based meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup canned pumpkin puree
- 4 cups fresh baby spinach
- 1 cup sliced mushrooms (cremini or button)
- 3 cloves garlic (minced)
- 1 cup low-sodium vegetable broth
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Reserve about half a cup of pasta water before draining.
- In a large skillet over medium heat, add olive oil. Sauté minced garlic and sliced mushrooms until golden brown (approximately 5 minutes).
- Add spinach to the skillet and stir until wilted (about 2 minutes).
- Mix in pumpkin puree, vegetable broth, nutritional yeast, salt, and pepper; simmer for 5 minutes.
- Combine drained pasta with the sauce in the skillet, tossing to coat evenly. Add reserved pasta water as needed for desired creaminess.
- Serve immediately, garnishing with extra nutritional yeast if desired.
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize by swapping spinach for kale or adding roasted red peppers for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of vegetable broth.