Pumpkin Pasta with Spinach and Mushrooms

Why You’ll Love This Recipe

• A cozy, creamy pasta dish with the natural sweetness of pumpkin
• Packed with nutritious vegetables like spinach and mushrooms
• Perfectly balances savory and sweet flavors for a unique twist on traditional pasta
• Quick and easy to prepare with simple ingredients
• Great for weeknight dinners or a special autumn meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 small pumpkin (or 1 ½ cups canned pumpkin puree)
• 8 oz pasta (such as fettuccine, penne, or spaghetti)
• 2 tablespoons olive oil
• 1 cup fresh mushrooms (cremini, button, or shiitake), sliced
• 2 cups fresh spinach (or kale for a more hearty texture)
• 2 cloves garlic, minced
• 1/2 cup vegetable broth or chicken broth
• 1/2 cup heavy cream or coconut cream for a dairy-free option
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional, or use vegan cheese)
• 1 tablespoon fresh sage or thyme (optional, for extra flavor)

Directions

1. Preheat the oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. Let it cool slightly, then scoop out the flesh and set it aside. (If using canned pumpkin puree, skip this step.)
2. Cook the pasta according to the package directions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
3. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Add the roasted pumpkin flesh (or canned pumpkin puree) to the skillet along with the vegetable broth. Stir until the mixture becomes smooth and well combined.
6. Add the heavy cream (or coconut cream) and ground nutmeg, and stir to create a creamy sauce. Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta cooking water to reach your desired consistency.
7. Add the spinach to the skillet and stir until it wilts into the sauce.
8. Toss the cooked pasta into the pumpkin sauce and stir until the pasta is well coated. Add fresh herbs like sage or thyme if using.
9. Serve the pasta warm, topped with freshly grated Parmesan cheese if desired.

Servings and timing

• Serves 4 people
• Prep time: 15 minutes
• Cook time: 40 minutes (including roasting the pumpkin)

Variations

• Vegan option: Use coconut cream and skip the cheese for a completely vegan dish.
• Protein add-ins: Add cooked chicken, sausage, or tofu for extra protein.
• Spicy twist: Add red pepper flakes or a pinch of cayenne pepper for some heat.
• Cheese options: Use goat cheese, feta, or ricotta in place of Parmesan for a different flavor profile.
• Grains: Swap pasta for whole grains like farro or quinoa for a more nutrient-dense meal.

Storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm the pasta on the stovetop over low heat, adding a splash of broth or water to bring the sauce back to life.
• This dish can also be frozen for up to 1 month. Reheat in the oven or stovetop, adding a little more cream or broth to ensure it stays creamy.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly in this recipe. Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.

Can I use a different type of pasta?

Absolutely! You can use any pasta shape you prefer—penne, fusilli, or spaghetti all work well with this creamy sauce.

How can I make this dish spicier?

Add a pinch of cayenne pepper, chili flakes, or some hot sauce to give the dish an extra kick.

Can I make this dish ahead of time?

Yes, you can prepare the pumpkin sauce and store it in the fridge for up to 2 days. When ready to serve, cook the pasta and toss it with the sauce.

Can I make this gluten-free?

Yes, you can use gluten-free pasta in place of regular pasta to make this dish gluten-free.

Can I add other vegetables?

Absolutely! Feel free to add roasted or sautéed vegetables like zucchini, bell peppers, or carrots for extra color and flavor.

How do I know when the pumpkin is roasted and ready?

The pumpkin is done when the flesh is soft and easily pierced with a fork or spoon. It should be tender enough to scoop out easily.

Can I make this dish ahead of time?

Yes! You can make the sauce and store it in the fridge for up to 2 days. Just reheat the sauce, cook the pasta, and combine when ready to serve.

Can I use frozen spinach?

Yes, you can use frozen spinach, but be sure to thaw and drain it well before adding it to the sauce to avoid excess water.

Conclusion

Pumpkin Pasta with Spinach and Mushrooms is the ultimate comfort food with a seasonal twist. The creamy pumpkin sauce complements the tender pasta and earthy mushrooms, making it a perfect dish for fall or anytime you want a hearty, satisfying meal. Easy to prepare, nutrient-packed, and full of flavor, this dish is sure to become a favorite at your dinner table!

Pumpkin Pasta with Spinach and Mushrooms

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Pumpkin Pasta with Spinach and Mushrooms is a creamy and comforting fall dish that combines roasted pumpkin, pasta, fresh spinach, and savory mushrooms in a rich sauce. It’s perfect for a hearty, satisfying meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes (including roasting the pumpkin)
• Total Time: 55 minutes
• Yield: Serves 4 people
• Category: Main Course
• Method: Baking, Sautéing
• Cuisine: Vegetarian, Vegan (with modifications)

Ingredients

1. 1 small pumpkin (or 1 ½ cups canned pumpkin puree)
2. 8 oz pasta (such as fettuccine, penne, or spaghetti)
3. 2 tablespoons olive oil
4. 1 cup fresh mushrooms (cremini, button, or shiitake), sliced
5. 2 cups fresh spinach (or kale for a more hearty texture)
6. 2 cloves garlic, minced
7. 1/2 cup vegetable broth or chicken broth
8. 1/2 cup heavy cream or coconut cream for a dairy-free option
9. 1 teaspoon ground nutmeg
10. Salt and pepper to taste
11. Freshly grated Parmesan cheese (optional, or use vegan cheese)
12. 1 tablespoon fresh sage or thyme (optional, for extra flavor)

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Instructions

Preheat the oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. Let it cool slightly, then scoop out the flesh and set it aside. (If using canned pumpkin puree, skip this step.)

1. Cook the pasta according to the package directions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Add the roasted pumpkin flesh (or canned pumpkin puree) to the skillet along with the vegetable broth. Stir until the mixture becomes smooth and well combined.
5. Add the heavy cream (or coconut cream) and ground nutmeg, and stir to create a creamy sauce. Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta cooking water to reach your desired consistency.
6. Add the spinach to the skillet and stir until it wilts into the sauce.
7. Toss the cooked pasta into the pumpkin sauce and stir until the pasta is well coated. Add fresh herbs like sage or thyme if using.
8. Serve the pasta warm, topped with freshly grated Parmesan cheese if desired.

Notes

1. Canned pumpkin puree can be used instead of roasting fresh pumpkin for convenience.
2. Feel free to use any pasta shape you prefer—penne, fusilli, or spaghetti work well.
3. For a spicier dish, add cayenne pepper or red pepper flakes.
4. For a vegan version, use coconut cream and skip the cheese or use a vegan cheese alternative.
5. This dish can be made ahead by preparing the sauce and storing it in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 9g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 25mg