Vegan Pumpkin Pasta with Spinach and Mushrooms is a delicious and healthy fall-inspired dinner ready in 30 minutes. Everyone will enjoy this flavorful pumpkin pasta sauce tossed with savory vegetables and whole grain noodles.
– pumpkin – olive oil divided– garlic– sprigs fresh thyme– sprigs fresh rosemary– salt and freshly ground black pepper to taste– whole wheat pasta – tap to see more...
Preheat the oven. Chop the pumpkin into small chunks. Skip this step and the next one if you are using canned pumpkin puree.
Spread your pumpkin on a baking sheet. Sprinkle with salt and pepper. Cut a top off a garlic head. Add half of rosemary and thyme sprigs. Bake.
Cook your pasta according to the instructions. Sautée your chopped mushrooms. Add the spinach and continue cooking until it’s softened.
Transfer it to a blender together with peeled roasted garlic, the rest of rosemary, thyme and nutmeg and pulse until smooth. Slowly add in your vegetable broth.
Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with vegan parmesan and drizzled with pumpkin oil. Enjoy!