Vegan Pumpkin Pasta Spinach

This vegan pumpkin pasta with spinach and mushrooms is my go-to fall dinner when I want something cozy yet wholesome. The creamy pumpkin sauce blended with aromatic herbs and tender vegetables transforms simple whole wheat pasta into something special and satisfying.

I first made this recipe when I stumbled on a beautiful Hokkaido pumpkin at the farmers market. Since then, it has become a family favorite and a way to enjoy pumpkin beyond the usual soups and pies.

Ingredients

• Pumpkin: about one and a half pounds which is roughly half of a small or medium Hokkaido pumpkin. This adds natural sweetness and creaminess to the sauce. Choose a firm pumpkin with no soft spots
• Olive oil: divided into two tablespoons to build flavor through roasting and sautéing. Opt for extra virgin for richer taste
• Garlic: one whole head adds sweetness and depth when roasted. Fresh garlic cloves can be substituted but roasting mellows the sharpness
• Fresh thyme and rosemary: sprigs bring earthy and piney notes essential for a balanced sauce. Fresh herbs are best but dried can work in a pinch
• Salt and freshly ground black pepper: to season layers of flavor
• Whole wheat pasta: about 500 grams or 12 ounces. Fusilli works well because its shape holds the sauce nicely
• Crimini mushrooms: around 200 grams sliced. These provide a meaty texture and umami boost
• Raw spinach: about 140 grams or 5 ounces contributes bright color and nutrients. Fresh spinach works best but frozen can be used
• Vegetable broth: one cup to thin the sauce to desired consistency while adding savory depth
• Nutmeg: a quarter teaspoon lends warmth and enhances the pumpkin’s sweetness
• Vegan Parmesan: to serve enhances the richness with a cheesy touch. Nutritional yeast or crushed nuts could be alternatives
• Pumpkin oil: for drizzling is optional but highly recommended. It adds a nutty richness that feels indulgent

Instructions

Preheat the Oven:

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Chop the pumpkin into small chunks for faster roasting. Smaller pieces roast quickly and become fork tender around 20 to 30 minutes. You can also slice larger pieces which require more roasting time but less chopping effort. If you have canned pumpkin puree, you can skip this roasting step

Roast the Pumpkin and Garlic:

Spread the chopped pumpkin on a baking sheet and drizzle with one tablespoon of olive oil. Season with salt and pepper. Cut the top off the garlic head to expose cloves and place it alongside the pumpkin. Add half of the rosemary and thyme sprigs on the tray. Roast until the pumpkin is soft and caramelized

Cook Pasta and Sauté Mushrooms and Spinach:

While the pumpkin roasts, cook pasta according to package instructions until al dente. Heat remaining olive oil in a large skillet over medium heat. Sauté mushrooms for about three minutes until they release moisture and soften. Add raw spinach and cook for another four to five minutes until wilted and tender. Set vegetables aside temporarily

Make the Pumpkin Sauce:

Transfer the roasted pumpkin, peeled roasted garlic cloves, remaining rosemary, thyme, and nutmeg to a blender. Pulse until smooth. Slowly add vegetable broth one ladle at a time until sauce reaches a thick consistency similar to a hearty soup but more concentrated. Adjust seasoning with salt and pepper as needed

Combine and Serve:

Toss the cooked pasta with sautéed mushrooms, spinach, and pumpkin sauce. Serve immediately topped with vegan Parmesan or a nutty alternative. Drizzle with pumpkin oil if you have it to add a luxurious finish

My favorite ingredient is the roasted garlic head. Roasting whole garlic brings out a deep sweetness that blends seamlessly into the sauce. It was a family moment when I served this pasta to my partner who had never liked pumpkin before. That first bite changed his mind forever.

Storage Tips

Store leftover pasta and pumpkin sauce separately in airtight containers. The pasta will keep in the fridge for up to three days. The pumpkin sauce freezes beautifully for up to three months and can be thawed to quickly revive a weeknight dinner.

Ingredient Substitutions

Use canned pumpkin puree if short on time. Add fresh minced garlic or garlic powder directly to mushrooms rather than roasting whole garlic. You can swap whole wheat pasta for regular pasta shapes like penne or fusilli. Mushrooms can be replaced with cremini, button, or even shiitake for varied flavors. Fresh herbs can be substituted with dried at about one teaspoon per herb.

Serving Suggestions

Pair this pasta with a crisp green salad dressed in lemon vinaigrette for brightness. Toasted nuts like walnuts or pine nuts sprinkled on top add extra texture and richness. Serve with crusty bread for mopping up any leftover sauce.

This vegan pumpkin pasta is cozy, nutritious, and easy to make. It’s a great way to celebrate seasonal produce on busy weeknights.

Your Recipe Questions Answered

→ What type of pumpkin works best?

Hokkaido or sugar pie pumpkins provide a sweet, creamy texture ideal for roasting and blending into the sauce.

→ Can I use other pasta varieties?

Yes, whole wheat fusilli, fettuccine, or rigatoni work well with this sauce to hold flavor and texture.

→ How do I make the pumpkin sauce creamy?

Roast pumpkin with garlic and herbs, then blend with vegetable broth gradually until smooth and creamy.

→ What mushrooms are suitable?

Crimini mushrooms are used here, but cremini or button mushrooms provide similar flavor and texture.

→ Can this dish be prepared ahead?

Yes, store pasta separately in the fridge for up to 3 days, and freeze the pumpkin sauce for up to 3 months.