Vegan Pumpkin Pasta with Spinach and Mushrooms
Vegan Pumpkin Pasta with Spinach and Mushrooms is a delightful, creamy dish that brings warmth to your dinner table. This vibrant pasta combines the natural sweetness of pumpkin, the earthiness of mushrooms, and the freshness of spinach, creating an irresistible meal that’s both nutritious and satisfying. Perfect for busy weeknights or special gatherings, this recipe is quick to prepare and sure to impress your family and friends.
- 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 whole wheat pasta
- 1 cup canned pumpkin puree
- 2 cups fresh baby spinach
- 1 cup sliced cremini mushrooms
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, warm olive oil and sauté minced garlic until fragrant (about 2 minutes).
- Add sliced mushrooms and cook until golden brown (about 5 minutes).
- Stir in fresh spinach and cook until wilted (about 2 minutes).
- Pour in pumpkin puree and vegetable broth, stirring to combine. Let simmer on low heat for about 5 minutes.
- Season with nutritional yeast, salt, pepper, and any preferred spices.
- Gently fold in the cooked pasta until well coated and heated through.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 360
- Sugar: 6g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg