Description
Indulge in this creamy Vegan Pumpkin Pasta, filled with vibrant spinach and hearty mushrooms for a cozy, autumn-inspired dish that’s quick to prepare and utterly delicious.
Ingredients
Scale
- 8 oz fettuccine or penne
- 1 tbsp olive oil
- 1 cup canned pumpkin puree
- 1 cup full-fat coconut milk
- 3 cloves garlic, minced
- 8 oz cremini or shiitake mushrooms, sliced
- 4 cups fresh baby spinach
- Salt and pepper to taste
- ¼ cup nutritional yeast
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add minced garlic and sliced mushrooms, sautéing until golden brown, about 5 minutes.
- Stir in canned pumpkin puree and coconut milk with the sautéed mushrooms. Mix well and let simmer for about 3 minutes.
- Fold in baby spinach until wilted, approximately 2 minutes. Season with salt, pepper, and nutritional yeast; taste-test for seasoning adjustments.
- Gently toss in drained pasta until well coated with the sauce.
- Dish out generous portions onto bowls or plates. Optionally sprinkle additional nutritional yeast on top for extra flavor.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Substitute spinach with kale or try different pasta shapes based on your preference. Adding roasted nuts can give an added crunch. Always taste your sauce before mixing it into the pasta for perfect flavor balance.