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!