Go Back
+ servings
Print

Healthy Pumpkin Pasta with Spinach and Mushrooms

Healthy Pumpkin Pasta with Spinach and Mushrooms: Delicious vegan 30-minutes fall pasta dinner recipe your whole family will love!
Course Main Course
Cuisine European, Italian
Keyword mushroom pasta, pumpkin pasta, vegan pumpkin pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 518kcal

Ingredients

  • 1/2 small to medium-sized Hokkaido pumpkin
  • 2 teaspoons olive oil divided
  • salt and freshly ground black pepper to taste
  • 1 head garlic
  • 350 grams or 12 oz whole wheat pasta (I used fettuccine)
  • 200 grams or 7 oz mushrooms sliced (I used crimini)
  • 140 grams or 5 oz raw spinach
  • 235 ml or 1 cup vegetable broth (see notes below)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon nutmeg
  • 4 tablespoons chopped walnuts to serve
  • 4 teaspoons pumpkin oil to serve (optional)

Instructions

  • Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Bake in the preheated oven for around 20 minutes or until they are soft when pierced with a fork.
  • Meanwhile, cook the pasta according to the instructions on the package. Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat. Add the spinach and continue cooking until it is softened, for about 4-5 minutes. Set aside.
  • When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth. Add spices and herbs, as well as salt and pepper to taste.
  • Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!

Notes

Add vegetable broth one ladle at a time, until you like the consistency. It should be thicker than pumpkin soup.

Nutrition

Calories: 518kcal | Carbohydrates: 87g | Protein: 18g | Fat: 14g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 1209mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5730IU | Vitamin C: 34mg | Calcium: 145mg | Iron: 6mg