Vegan Pumpkin Pasta Spinach (Ready-to-Print Version)
A hearty vegan dish with roasted pumpkin, mushrooms, spinach, and whole wheat pasta ready in 30 minutes.
# What You’ll Need:
→ Vegetables
01 -
1.5 lb pumpkin (approximately ½ small to medium-sized Hokkaido pumpkin or equivalent)
02 -
1 head garlic
03 -
4 sprigs fresh thyme
04 -
2 sprigs fresh rosemary
05 -
200 g (7 oz) sliced crimini mushrooms
06 -
140 g (5 oz) raw spinach
→ Pasta
07 -
12 oz whole wheat pasta (fusilli recommended)
→ Liquids & Oils
08 -
2 tablespoons olive oil, divided
09 -
1 cup (235 ml) vegetable broth
10 -
4 teaspoons pumpkin oil (optional, for serving)
→ Seasonings
11 -
Salt and freshly ground black pepper to taste
12 -
¼ teaspoon nutmeg
→ Toppings
13 -
Vegan Parmesan cheese (for serving)
# Step-by-Step Guide:
01 -
Preheat oven to 350 ºF. Chop pumpkin into small chunks to reduce roasting time. 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 place it alongside the pumpkin. Add half of the rosemary and thyme sprigs to the tray. Roast for 20-30 minutes until pumpkin is fork-tender.
02 -
Boil pasta according to package instructions until al dente. Drain and set aside.
03 -
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté sliced mushrooms for about 3 minutes until tender. Add spinach and cook for 4-5 minutes until wilted. Remove from heat and set aside.
04 -
Transfer roasted pumpkin and peeled roasted garlic to a blender. Add remaining rosemary, thyme, and nutmeg. Blend until smooth while slowly adding vegetable broth, one ladle at a time, until desired sauce consistency is achieved. Sauce should be thicker than pumpkin soup.
05 -
Mix cooked pasta with sautéed mushrooms, spinach, and pumpkin sauce. Serve topped with vegan Parmesan and a drizzle of pumpkin oil if desired.
# Handy Tips:
01 -
This dish is a quick and nourishing fall dinner. Any pumpkin variety or canned puree may be used. Store leftovers separately in the fridge for up to 3 days; pumpkin sauce can be frozen for 3 months.