healthy pumpkin pasta

Vegan Pumpkin Pasta with Spinach and Mushrooms is a delicious and healthy dinner ready in 30-minutes. Everyone will enjoy this flavorful pumpkin pasta sauce tossed with savory vegetables and whole grain noodles. 

Vegan Pumpkin Pasta with Spinach and Mushrooms

pumpkin

olive oil (divided)

garlic

thyme

rosemary

salt and black pepper (to taste)

mushrooms

spinach

235 ml vegetable broth

nutmeg

walnuts (to serve)

pumpkin oil (to serve (optional))

Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. The smaller you’ll chop them, the less time they will need in the oven to roast. You can also save time on chopping and just slice your pumpkin that will take you longer to roast, but will require less effort. Skip this step and the next one if you are using canned pumpkin puree.

Spread your pumpkin on a baking sheet and drizzle with a tablespoon of olive oil. Sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Add half of rosemary and thyme sprigs. Bake in the preheated oven for around 20-30 minutes (depending on how small you chopped them). It will be fork tender once it’s done.

Cook your pasta according to the instructions on the package until al dente. On your stovetop, heat the remaining tablespoon of olive oil in a large skillet. Sautée your chopped mushrooms for about 3 minutes over medium heat. Next, add the spinach and continue cooking until it’s softened. This usually takes about 4-5 minutes. Set it aside for just a moment.

Once the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic, the rest of rosemary, thyme and nutmeg and pulse until smooth. Slowly add in your vegetable broth, one ladle at a time, until you like the consistency of the pumpkin sauce. Your sauce should be thicker than regular pumpkin soup once it&#039;s done.

Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!

Healthy creamy pumpkin pasta sauce served over your favorite pasta or pasta substitute!

15 Minute Healthy Creamy Pumpkin Pasta

pasta (your favorite kind)

olive oil

shallot (chopped)

plain greek yogurt (I buy 0%)

oregano

sage

pumpkin pie spice

salt (or

pepper (or

pasta water (water you cooked the pasta in)

Cook the pasta in salted water according to the package directions. After cooking reserve 1/2 cup of the pasta water.

While the pasta is cooking, heat the olive in a non-stick skillet over medium heat. Add the shallot and cook 3-5 minutes until translucent. Add a pinch of the salt and pepper.

Add the garlic and allow to cook for 20-30 seconds. Do not overcook or allow to burn.

Quickly add the pumpkin to the pan. Stir together and add the rest of the salt, pepper and spices. Allow to simmer for 5 minutes.

Remove from heat and stir in the greek yogurt to the sauce. Add the cooked pasta. Slowly pour the pasta water in until you get a good consistency.

Serve with the optional sage and parmesan garnish!

Top 2 healthy pumpkin pasta recipes from across the web

The most viewed healthy pumpkin pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pumpkin Pasta with Spinach an...

15 Minute Healthy Creamy Pumpkin Pa...

Top 2 healthy pumpkin pasta recipes from across the web

The most viewed healthy pumpkin pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Pasta with Spinach an...

15 Minute Healthy Creamy Pumpkin Pa...

The most viewed healthy pumpkin pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine