Vegan Pumpkin Pasta Spinach (Printer-Friendly Version)
A flavorful pumpkin sauce paired with spinach, mushrooms, and whole wheat pasta for a wholesome dinner.
# What You'll Need:
→ Vegetables
01 -
1.5 lb pumpkin, peeled and chopped (approximately half a small to medium Hokkaido pumpkin)
02 -
1 head garlic
03 -
4 sprigs fresh thyme
04 -
2 sprigs fresh rosemary
05 -
7 oz sliced crimini mushrooms
06 -
5 oz raw spinach
→ Pasta
07 -
12 oz whole wheat fusilli pasta
→ Liquids and Oils
08 -
2 tablespoons olive oil, divided
09 -
1 cup vegetable broth
10 -
4 teaspoons pumpkin oil (optional for serving)
→ Seasonings
11 -
Salt and freshly ground black pepper, to taste
12 -
¼ teaspoon ground nutmeg
→ Toppings
13 -
Vegan Parmesan cheese, for serving
# Steps to Follow:
01 -
Preheat the oven to 350 °F. Chop the pumpkin into small chunks for faster roasting. Place pumpkin pieces on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Cut the top off the garlic head and add to the tray along with half the rosemary and thyme sprigs. Roast for 20 to 30 minutes until tender.
02 -
Cook the whole wheat fusilli according to package instructions until al dente. Drain and set aside.
03 -
Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté sliced mushrooms for about 3 minutes. Add spinach and cook until wilted, approximately 4 to 5 minutes. Remove from heat and set aside.
04 -
Transfer roasted pumpkin and peeled roasted garlic to a food processor. Add remaining rosemary, thyme, and nutmeg. Blend until smooth, gradually incorporating vegetable broth a ladle at a time to achieve a thick sauce consistency.
05 -
Mix the cooked pasta with the mushroom and spinach mixture, then fold in the pumpkin sauce. Serve garnished with vegan Parmesan and an optional drizzle of pumpkin oil.
# Additional Tips:
01 -
Use any available pumpkin variety or canned pumpkin puree. Roasted garlic adds depth, but minced garlic or garlic powder can be used as alternatives.
02 -
Store pasta and sauce separately in the refrigerator for up to 3 days. Pumpkin sauce can be frozen for up to 3 months.