Description
Indulge in a creamy, comforting Vegan Pumpkin Pasta with Spinach and Mushrooms that combines rich flavors and nutritious ingredients for a delightful meal any time of the year.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 1 cup canned pumpkin puree
- 2 cups fresh spinach
- 1 cup sliced mushrooms (cremini or button)
- 3 cloves garlic (minced)
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook Your Pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Sauté Vegetables: In a large skillet over medium heat, heat olive oil. Add sliced mushrooms and cook until golden brown, about 5 minutes. Stir in minced garlic and cook until fragrant.
- Create The Sauce: Pour in the pumpkin puree and coconut milk, stirring well to combine with the mushrooms and garlic. Season with salt and pepper to taste.
- Add Spinach: Once the sauce is bubbling gently, fold in fresh spinach and allow it to wilt down for about 2 minutes.
- Combine Pasta & Sauce: Add the drained pasta directly into the skillet with the pumpkin sauce. Toss everything together, adding reserved pasta water as needed for creaminess.
- Serve It Up: Transfer the Vegan Pumpkin Pasta onto plates or bowls and serve immediately for a delightful meal.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - Substitute spinach with kale or add sundried tomatoes for extra flavor. - Nutritional yeast can be added for a cheesy flavor. - Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove or microwave.