Vegan Pumpkin Pasta Spinach Mushrooms

Vegan Pumpkin Pasta with Spinach and Mushrooms is a delightfully creamy and savory dinner you can prepare in just 30 minutes. This dish brings together roasted pumpkin puree with sautéed mushrooms and fresh spinach, tossed with whole wheat pasta for a meal that is both nutritious and satisfying. Its vibrant flavors and velvety sauce make it comforting yet light enough for any season.

I first made this recipe on a chilly autumn evening and was amazed at how quickly it came together. Now it is a favorite when I want something warm and wholesome without spending hours cooking.

Ingredients

• Pumpkin: about one and a half pounds or half of a small to medium Hokkaido pumpkin roasting fresh pumpkin gives a naturally sweet and earthy base for the sauce
• Olive oil: divided choose a good quality extra virgin olive oil for richer flavor especially for drizzling at the end
• Garlic: head roasting whole garlic softens its pungency and adds depth fresh and firm cloves ensure good caramelization
• Fresh thyme and rosemary sprigs: fresh herbs brighten and add aromatic complexity if unavailable dried herbs work but use less
• Salt and freshly ground black pepper: for seasoning essential to balance and enhance all the flavors
• Whole wheat pasta: twelve ounces or about five hundred grams fusilli recommended for holding sauce look for pasta made with 100 percent whole grain to maximize fiber and nutrition
• Mushrooms: about two hundred grams sliced crimini suggested for earthiness fresh firm mushrooms with no slimy spots give the best texture
• Raw spinach: about one hundred forty grams fresh spinach adds a vibrant green color and tender leafy bite
• Vegetable broth: one cup or two hundred thirty five milliliters use a flavorful broth for depth low sodium options allow better control of salt
• Nutmeg: just a quarter teaspoon a small pinch rounds out the pumpkin’s natural sweetness and adds warmth
• Vegan parmesan: for serving adds nutty cheesy notes you can substitute with chopped nuts if preferred
• Pumpkin oil: optional for drizzling this specialty oil enhances the pumpkin flavor and adds a lovely finish

Instructions

Preheat the Oven and Prepare Pumpkin:

Preheat your oven to one hundred eighty degrees Celsius or three hundred fifty degrees Fahrenheit. Cut the pumpkin into small chunks smaller pieces roast faster but require more chopping while larger slices take longer but need less effort. If you prefer a quicker option canned pumpkin puree works well and you can skip roasting.

Roast Pumpkin and Garlic:

Place the pumpkin pieces on a baking sheet drizzle with half the olive oil and sprinkle with salt and pepper. Cut the top off the garlic head to expose cloves and add it to the tray along with half the rosemary and thyme sprigs. Roast in the oven for twenty to thirty minutes until the pumpkin is soft and can be pierced easily with a fork.

Cook Pasta:

While the pumpkin roasts bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

Sauté Mushrooms and Spinach:

In a large skillet heat the remaining olive oil over medium heat. Add the sliced mushrooms and sauté for about three minutes until they release their moisture and begin to brown. Add in the spinach and cook until wilted which should take about four to five minutes. Remove from heat and set aside.

Make Pumpkin Sauce:

Once the pumpkin is roasted carefully squeeze the softened roasted garlic cloves out of their skins into a blender or food processor with the pumpkin pieces. Add the remaining rosemary and thyme sprigs and the nutmeg. Blend until smooth and creamy. Slowly add vegetable broth one ladle at a time and blend in between until you achieve a thick sauce consistency it should be thicker than a soup but still pourable.

Combine and Serve:

In your pasta pot or large bowl combine the cooked pasta with the sautéed mushrooms and spinach. Pour over the pumpkin sauce and gently toss to coat everything evenly. Serve warm sprinkled with vegan parmesan or chopped nuts for texture and flavor. For an extra special touch drizzle pumpkin oil over each serving.

Pumpkin is the star ingredient here and a true comfort food in my kitchen. I remember one dinner where my kids discovered the sauce had pumpkin in it and insisted on more before realizing it was a vegetable The natural sweetness and creaminess of pumpkin transform an ordinary pasta dish into something special every time.

Storage Tips

Store leftover pasta and pumpkin sauce separately in airtight containers in the refrigerator. Pasta is best consumed within three days for optimal texture. The pumpkin sauce keeps well for up to three months in the freezer if you want to prepare in advance. When reheating sauce add a splash of broth or water to loosen it.

Ingredient Substitutions

You can easily customize this dish based on what you have. Any pumpkin variety or squash works nicely. If fresh pumpkin is unavailable canned puree is a convenient swap though it may lack some roasted depth. Use your favorite mushrooms such as button or shiitake instead of crimini and frozen spinach is fine in a pinch.

Serving Suggestions

This pasta is wonderful on its own but can also pair well with a crisp green salad and some crusty bread. A sprinkle of toasted pumpkin seeds or walnuts adds great texture and richness. For extra protein toss in some cooked chickpeas or vegan sausage slices.

Roasting the garlic and herbs deepens the flavor. Aim for al dente whole wheat pasta for the best texture.

Common Questions About Recipes

→ What type of pumpkin works best?

Hokkaido, sugar pie, or butternut pumpkins are ideal due to their natural sweetness and creamy texture when roasted, but any pumpkin variety can be used.

→ Can I use frozen spinach instead of fresh?

Yes, about ½ cup of frozen spinach works well; just thaw and drain excess water before adding.

→ Is it necessary to roast the garlic?

Roasting the garlic mellows its flavor and adds depth, but minced fresh garlic or garlic powder can be used for a quicker version.

→ What pasta types complement this dish?

Whole wheat fusilli, fettuccine, farfalle, or penne are great choices that hold the sauce well and add texture.

→ How can I store leftovers?

Store pasta separate from sauce in the fridge for up to 3 days; pumpkin sauce can be frozen for up to 3 months.

→ Can other oils be used instead of olive oil?

Yes, canola, avocado, or sunflower oil are suitable alternatives for roasting and sautéing.