Description
Vegan Pumpkin Pasta with Spinach and Mushrooms is a creamy, comforting dish that captures the essence of autumn in every bite. This delightful pasta features velvety pumpkin sauce, savory mushrooms, and vibrant spinach, making it a perfect choice for cozy weeknight dinners or festive gatherings. With its stunning presentation and rich flavors, this recipe is sure to impress both family and guests alike.
Ingredients
Scale
- 8 oz pasta (any type)
- 1 cup canned pumpkin puree
- 2 cups fresh spinach (or 1 cup frozen)
- 1 cup sliced mushrooms (cremini or button)
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 tbsp olive oil
- 2 tbsp nutritional yeast (optional)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic and mushrooms until golden brown (about 5 minutes).
- Stir in fresh spinach until wilted (about 2 minutes). Add pumpkin puree and vegetable broth; mix until creamy.
- Combine cooked pasta with the sauce, adding reserved pasta water as needed for desired creaminess.
- Season with nutritional yeast, salt, and pepper; mix well.
- Serve warm, garnished with additional nutritional yeast if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg