Description
Indulge in a creamy, comforting Vegan Pumpkin Pasta with Spinach and Mushrooms, perfect for cozy dinners or gatherings, offering a delightful mix of flavors that warms the soul.
Ingredients
Scale
- 8 oz pasta of your choice (whole grain or gluten-free recommended)
- 1 cup canned pumpkin puree
- 2 cups fresh spinach
- 8 oz mushrooms (button or cremini), sliced thickly
- 4 cloves garlic, minced
- 1 cup vegetable broth (low-sodium)
- 1 cup coconut milk (full fat)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring salted water to a boil in a large pot. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, drizzle olive oil. Once shimmering, add sliced mushrooms and minced garlic. Sauté for about five minutes until mushrooms are tender and golden brown.
- Stir in the canned pumpkin puree, vegetable broth, and coconut milk into the skillet with sautéed vegetables. Mix well and let it simmer gently for five minutes.
- Toss fresh spinach into your creamy pumpkin mixture, stirring continuously until wilted—about two minutes.
- Add drained pasta to the skillet, tossing until each noodle is well coated with the sauce. Season with salt and pepper to taste.
- Transfer your vegan pumpkin pasta to plates or bowls, garnishing with fresh herbs if desired. Enjoy!
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Substitute spinach with kale or add sun-dried tomatoes for an extra flavor boost. For added crunch, sprinkle toasted pine nuts or walnuts on top before serving. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.