This pumpkin pasta is vegan and packed with veggies and whole grains. It’s sure to become a fall favorite thanks to its short cooking time and the combination of flavors: sweet and creamy pumpkin, chewy spinach and mushrooms, whole grain fettuccine and a little crunch from the chopped walnuts.
350grams or 12 ozwhole wheat pasta(I used fettuccine)
200grams or 7 ozmushroomssliced (I used crimini)
140grams or 5 ozraw spinach
235ml or 1 cupvegetable broth(see notes below)
4tablespoonschopped walnutsto serve
4teaspoonspumpkin oilto serve (optional)
Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Bake in the preheated oven for around 20 minutes or until they are soft when pierced with a fork.
Meanwhile, cook the pasta according to the instructions on the package. Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat. Add the spinach and continue cooking until it is softened, for about 4-5 minutes. Set aside.
When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth. Add spices and herbs, as well as salt and pepper to taste.
Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!
Add vegetable broth one ladle at a time, until you like the consistency. It should be thicker than pumpkin soup.