Name: Irresistibly Creamy Vegan Pumpkin Pasta with Spinach & Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups Pumpkin (Hokkaido, butternut, or canned puree); 1 tablespoon Olive Oil (or any preferred cooking oil); 2 cloves Garlic (fresh preferred); 1 tablespoon Fresh Thyme (or 1 teaspoon dried); 1 tablespoon Fresh Rosemary (or 1 teaspoon dried); to taste Salt; to taste Pepper; 1/4 teaspoon Nutmeg (optional); 8 ounces Whole Wheat Pasta (any shape); 8 ounces Mushrooms (Crimini) (white mushrooms as alternative); 4 cups Spinach (fresh or frozen); 1 cup Vegetable Broth (or preferred broth); 1/4 cup Vegan Parmesan (or nutritional yeast); 1 tablespoon Pumpkin Oil (optional)

Jump to Recipe Print Recipe

As the leaves start to fall and autumn blankets us in its vibrant hues, I can’t help but crave the comforting flavors of the season. One evening, while rummaging through my pantry, a brilliant idea struck—why not turn that leftover pumpkin into a creamy, delightful dish? And just like that, my Vegan Pumpkin Pasta with Spinach and Mushrooms was born.

This dish marries the earthiness of sautéed mushrooms with the vibrant green of fresh spinach, all enveloped in a luscious pumpkin sauce that feels like a warm hug on a chilly day. Best of all, it only takes 30 minutes to whip up, making it the perfect solution for busy weeknights when the last thing you want is to resort to fast food. With its high-fiber ingredients and wholesome flavors, this recipe is not just a dinner; it’s a celebration of fall on your plate. Join me in creating a meal that’s not just healthy, but also a testament to the love of homemade food!

Why is Vegan Pumpkin Pasta a Must-Try?

Creamy Delight: This dish features a velvety pumpkin sauce that hugs the pasta, offering a texture you’ll adore.
Quick and Easy: Ready in just 30 minutes, it’s the ultimate solution for busy nights!
Nutrient-Packed: Bursting with spinach and fiber-rich ingredients, it’s health-conscious without compromising on flavor.
Versatile: Feel free to swap out veggies or pasta types, making it suitable for any dietary preference.
Crowd-Pleaser: Impress family and friends with this heartwarming dish that’s bound to earn rave reviews.
Fall Favorite: Its cozy flavors perfectly capture autumn, turning every bite into a seasonal celebration.

Vegan Pumpkin Pasta Ingredients

For the Pumpkin Sauce

Pumpkin – This main ingredient provides a creamy base; opt for Hokkaido, butternut, or canned pumpkin puree for convenience.
Olive Oil – Adds richness and helps with sautéing; substitute with any preferred cooking oil (canola, avocado).
Garlic – Enhances flavor; fresh garlic preferred but can substitute with minced or garlic powder if short on time.
Fresh Thyme & Rosemary – Herbs for aromatic depth; dried versions can replace fresh at a 1:3 ratio.
Salt and Pepper – Enhances overall flavor; season to taste.
Nutmeg – Adds warmth and depth; optional but complements pumpkin well.

For the Pasta and Veggies

Whole Wheat Pasta – Provides structure and heartiness; can use any shape such as fusilli, penne, or gluten-free pasta as an alternative.
Mushrooms (Crimini) – Adds umami and texture; white mushrooms can be used instead.
Spinach (Fresh or Frozen) – Adds color and nutrients; frozen spinach works well if fresh is unavailable.

For the Broth and Toppings

Vegetable Broth – Creates a smooth sauce; can substitute with water or any preferred broth for flavor.
Vegan Parmesan – For topping; omit or substitute with nutritional yeast for a cheesy flavor.
Pumpkin Oil – Drizzle on top; optional but enhances the pumpkin flavor.

How to Make Vegan Pumpkin Pasta with Spinach and Mushrooms

Preheat Oven: Set your oven to 180 ºC (350 ºF) to prepare for roasting the pumpkin.
Prepare Pumpkin: Chop the pumpkin into small chunks and toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Add the garlic and half of the thyme and rosemary. Roast for 20-30 minutes until the pumpkin is fork-tender and golden.
Cook Pasta: In a large pot, boil water and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
Sauté Vegetables: In a skillet, heat the remaining olive oil over medium heat and sauté the sliced mushrooms for about 3 minutes. Then, add the spinach and cook until wilted, which should take around 4-5 minutes. Stir occasionally and set aside.
Make Sauce: In a blender, combine the roasted pumpkin, garlic, remaining herbs, and nutmeg. Blend until smooth, gradually adding the vegetable broth until you reach your desired consistency—creamy yet pourable!
Combine Pasta and Sauce: In a large bowl, mix the cooked pasta with the sautéed vegetables and pumpkin sauce. If the mixture seems too thick, add a splash of reserved pasta water. Serve hot, topped with vegan parmesan and a drizzle of pumpkin oil if desired.

Optional: Garnish with chopped walnuts for a delightful crunch!

Exact quantities are listed in the recipe card below.

What to Serve with Vegan Pumpkin Pasta with Spinach and Mushrooms?

The vibrant colors and flavors of this dish deserve equally delightful accompaniments to create a full meal experience.

Garlic Bread: The crispy, buttery texture of garlic bread pairs beautifully with the creamy pasta, perfect for soaking up every drop of sauce.
Arugula Salad: A fresh arugula salad with a lemon vinaigrette adds a peppery crunch, balancing the richness of the pumpkin sauce.
Roasted Brussels Sprouts: The caramelized exterior and tender interior of roasted Brussels sprouts offer a nutty flavor that enhances the overall savory experience.
Herbed Quinoa: Light and fluffy quinoa mixed with fresh herbs provides a wholesome, protein-packed side that complements the pasta’s earthy flavors.
Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio brings a refreshing acidity, making each bite of the pasta even more enjoyable.
Pumpkin Spice Cake: For dessert, a slice of pumpkin spice cake continues the seasonal theme and adds a sweet ending to your fall-inspired meal.

Elevate your dining experience by mixing and matching these delightful accompaniments!

Vegan Pumpkin Pasta Variations

Get ready to personalize your dish and experiment with flavors that excite your taste buds!

Butternut Squash: Swap pumpkin for butternut squash for a sweeter, slightly nutty flavor that still delivers on creaminess.
Gluten-Free Pasta: Use gluten-free pasta or zucchini noodles to cater to your dietary needs—it’s just as satisfying!
Extra Veggies: Toss in bell peppers, kale, or cherry tomatoes for added color and nutrition—these additions brighten up every bite.
Creamy Cashew Sauce: For an ultra-creamy twist, blend soaked cashews with vegetable broth instead of pumpkin to create a luxurious sauce.
Spicy Kick: Sprinkle some red pepper flakes or add diced jalapeños for a spicy kick that perfectly balances the sweetness of the pumpkin.
Herbal Boost: Mix in fresh basil or sage with your sauce for a fragrant, herbal twist that elevates the overall flavor profile.
Nutritional Yeast: Instead of vegan parmesan, use nutritional yeast for a cheesy flavor that’s packed with nutrients and gives your dish a nice umami boost.
Roasted Garlic: For a richer flavor, roast extra garlic alongside the pumpkin—its sweetness will enhance the overall dish beautifully.

Make Ahead Options

Preparing the Vegan Pumpkin Pasta with Spinach and Mushrooms in advance is a fantastic way to save time during your busy week! You can roast the pumpkin (step 2) up to 24 hours ahead; just store it in an airtight container in the refrigerator to maintain its delightful flavor. Additionally, you can cook the pasta and sauté the vegetables (steps 3 and 4) up to 3 days in advance. For the best results, keep the cooked pasta and sauce separate to prevent sogginess. When you’re ready to serve, simply heat the sautéed veggies and mix in the pumpkin sauce, then add the cooked pasta; you’ll enjoy a fresh, comforting meal with minimal effort!

Expert Tips for Vegan Pumpkin Pasta

Roasting Perfection: Make sure to roast the pumpkin until it’s fork-tender and slightly caramelized for a deeper flavor in your vegan pumpkin pasta.
Avoid Soggy Pasta: To prevent your pasta from becoming mushy, be sure to drain it just as it reaches al dente, and reserve a bit of pasta water to adjust the sauce consistency if needed.
Vibrant Greens: If using frozen spinach, thaw and squeeze out excess moisture before adding it to maintain the dish’s creamy texture and avoid extra liquid.
Taste Test: Don’t skip the seasoning; taste your sauce before serving. Adjust salt and pepper, and remember that nutmeg adds wonderful warmth without overwhelming the dish.
Experiment with Veggies: Feel free to get creative! Adding vegetables like bell peppers or kale can enhance the dish’s nutrition and flavor—there’s no wrong way to make this vegan pumpkin pasta!
Fresh Herbs Boost: For maximum flavor, consider using fresh herbs rather than dried when you can. They truly elevate the overall experience of the meal.

How to Store and Freeze Vegan Pumpkin Pasta

Fridge: Store leftover Vegan Pumpkin Pasta in an airtight container for up to 3 days. Keep the sauce separate from the pasta to maintain texture.

Freezer: To freeze, portion out the sauce in airtight containers and store it for up to 3 months. Reheat on the stove with a splash of vegetable broth for creaminess.

Reheating: Reheat pasta on the stovetop over low heat, adding a bit of reserved pasta water if needed to bring back creaminess. Enjoy a comforting meal anytime!

Room Temperature: It’s best to avoid leaving Vegan Pumpkin Pasta at room temperature for more than 2 hours to prevent spoilage.

Vegan Pumpkin Pasta with Spinach and Mushrooms Recipe FAQs

What’s the best type of pumpkin to use for the sauce?
Absolutely! For a rich and creamy sauce, I recommend Hokkaido or butternut squash. However, if you’re in a pinch, canned pumpkin puree works wonderfully and saves you time!

How should I store leftovers of the Vegan Pumpkin Pasta?
I suggest storing your leftover vegan pumpkin pasta in an airtight container in the fridge for up to 3 days. Keep the sauce separate from the pasta to avoid it getting soggy—just reheat and enjoy whenever you want!

Can I freeze the Vegan Pumpkin Pasta?
Certainly! To freeze, I recommend portioning the sauce into airtight containers. It will keep well for about 3 months. When you’re ready to enjoy it again, simply reheat on the stove with a bit of vegetable broth to regain its creamy texture.

What if I have extra sauce? Can I use it for something else?
Absolutely! The creamy pumpkin sauce is quite versatile. You can use it as a dip for veggies, a spread on sandwiches, or even a sauce for roasted vegetables. It’s delightful in many applications!

Can I substitute any ingredients for dietary reasons?
Very! If you have certain allergies or dietary preferences, feel free to substitute. For instance, gluten-free pasta works beautifully instead of whole wheat, and if someone in your household is nut-sensitive, you can skip the vegan parmesan or use nutritional yeast instead without compromising much on taste.

How can I prevent the mushrooms from getting soggy?
That’s a great question! To achieve maximum flavor and texture, sauté the mushrooms for about 3-5 minutes until they’re just tender, but not overcooked. Keep an eye on them, and they’ll retain their delightful umami flavor!