Pumpkin Pasta With Spinach and Mushrooms

Hello, friends! Why has it taken me this long to create an official pumpkin recipe for the blog? I'm unsure of the answer to this. But today it's finally here: my Pumpkin Pasta with Spinach and Mushrooms!

This pasta is quick to make, heats up great as leftovers, and is the perfect fall meal. You can also easily adjust the seasonings to match your preferences (check out the "Tips & Tricks" section for specific ideas)! I hope you try this one out next time that pumpkin craving kicks in.

ONTO THE PUMPKIN

Ingredients

I don't think any ingredients in this recipe are particularly shocking - they all pair great with our pumpkin and mushroom flavors!

• Pumpkin puree - for those pumpkin flavors and fall vibes! Be sure to get pure pumpkin puree and not pumpkin pie filling (which tends to have lots of added flavors - we are adding our own flavors today!)
• Coconut milk and veggie broth - pumpkin puree on its own would be super thick, so we are adding in some liquid to thin it out into a sauce! The coconut milk adds creaminess and the veggie broth adds some deeper veggie flavors. 
• Tomato paste - most good recipes have acidity included, because this amplifies the flavors of your meal! For our acidity here, we are using a bit of tomato paste. The hint of tomato also deepens our overall flavor, and the thickness of the paste works with our other ingredients to make a perfect consistency!
• Nutmeg, ground ginger, onion powder, and oregano - our seasonings today! The nutmeg and ground ginger give delicious (slightly sweet) fall vibes, and the onion powder and oregano are a bit more savory. They all balance each other out quite nicely! 
• Mushrooms and spinach - pumpkin pasta on its own can be great too, but I love adding veggies to my meals whenever I can! The mushrooms and spinach are a great addition here. I love the sweetness of the pumpkin with the savory vibes from the veggies. Delish!

How to Make Pumpkin Pasta with Spinach and Mushrooms

The simplified version:

1. Cook your pasta
2. Saute your garlic
3. Add your pumpkin puree, coconut milk, and tomato paste
4. Add your veggie broth and seasonings
5. Allow to cook, then add your pasta
6. Saute your mushrooms and spinach
7. Combine everything and enjoy!

Tips & Tricks

• Play with your spices! I always recommend playing with the spices to match your personal preferences, if desired. If you want to really lean into the autumn vibes, you could add more nutmeg and ginger OR add some cloves or cinnamon! You could also replace the oregano with sage or thyme if you wanted to switch things up a bit.
• You can use homemade veggie broth if you're feeling especially motivated! The veggie broth here on my blog really isn't difficult to make, it just requires whatever veggie scraps you've got and an instant pot.
• If you've got extra onions on hand, feel free to sauté them with your garlic instead of using onion powder! If you do this you'll want to sauté the onions for a few minutes and then add the garlic, as the onions will take longer to cook.
• Another optional topping is toasted walnuts! Walnuts can be a pretty strong flavor, so they might not be for everyone. But my husband loves walnuts and he says they are great on this!
• Want to make an extra batch of sauce? You could also use this sauce on a grain such as rice or quinoa if you wanted to make a fun pumpkin-themed side!

Enjoy!

📖 Recipe

Pumpkin Pasta With Spinach and Mushrooms

Delaney Marie

This pumpkin pasta is the perfect meal for those cozy autumn nights. Not much prep at all, and hits the spot every time! The pumpkin sauce is creamy, and the mushrooms and spinach add some extra nutrients and flavor. Whip this one up on busy nights and dig in!

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From Start to Finish35 minutes mins

Servings3 servings

Ingredients

• ▢ 8 oz pasta of choice - (I used whole wheat penne)
• ▢ 2 cloves garlic - minced
• ▢ ½ cup canned coconut milk
• ▢ 1 cup canned pumpkin puree - (I use canned, be sure that it's pure pumpkin puree and not pumpkin pie mix!)
• ▢ 1 tablespoon tomato paste
• ▢ ½ cup veggie broth - (storebought or homemade)
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon oregano
• ▢ salt and pepper - to taste
• ▢ 3 cups mushrooms - (I used cremini)
• ▢ A few handfuls spinach
• ▢ vegan parmesan - (optional topping)

Instructions

• Cook your pasta according to package directions. While your pasta cooks, feel free to move onto the next step! When pasta is done cooking, drain it and set aside.
• Bring a medium pot to med-high heat on the stovetop. Pour in just a bit of water (to prevent sticking and burning) and add your minced garlic. Allow garlic to cook for 1-2 minutes, until very fragrant and slightly golden brown.
• Add your pumpkin puree, coconut milk, and tomato paste to the pot. Stir (or whisk) well until all lumps are gone and it is nice and smooth.
• Add veggie broth, nutmeg, ground ginger, onion powder, and oregano to the pot. Stir to combine.
• Bring to a simmer and then lower the heat to med-low. Allow the sauce to cook for 5-10 minutes, or until it reaches desired thickness. Stir occasionally as it cooks.
• Add your cooked and drained pasta to the sauce pot. Stir until the sauce is evenly coating the pasta. Season with salt and pepper, to taste. Remove from heat and set aside.
• Bring a non-stick pan to medium heat on the stove top. Add your mushrooms and allow to cook for 4-5 minutes, stirring occasionally. The mushrooms will start to release moisture after a minute or two, so water is not usually needed. However, if you have issues with the mushrooms sticking, either stir more frequently or add just a bit of water.
• To the mushroom pan, add a tablespoon or two of water and a few handfuls of spinach. Allow the spinach to wilt just enough that it becomes bright green (this usually takes less than a minute). Add the mushroom/spinach mixture to the pasta and give everything a stir.
• Serve and top with optional vegan parmesan, if desired. Enjoy!

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