Fast and Easy Plant-Based Meals for Fall
Fall is my favorite season, and with that, I’ve compiled “23 Delightful Vegan Instant Pot Recipes” here for those who like to get everything in a pot and forget about it.
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Creamy Vegan Pumpkin Pasta with Mushrooms
This creamy vegan pumpkin pasta is packed with vitamins. It makes a great light lunch, with a crispy side salad.
For more great pumpkin-based recipes, visit my post on Cheap and Easy Vegan Meals Using One Large Pumpkin.
Vegan Pumpkin Pasta with Mushrooms
Quick and easy, vegan spaghetti recipe with pumpkin puree, canned pasta sauce and sliced mushrooms. Light and delicious paired with a salad.
Equipment
- toaster oven or air fryer
- pasta pot
- non-stick frying pan
Ingredients
- 200 grams spaghetti or pasta of choice
- 1/2 cup canned or homemade pasta sauce of choice
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- 2 cups fresh cubed pumpkin
- 1/2 tsp chili flakes optional
- 2 tbps lemon juice use half a fresh lemon and it's zest if you have it!
- 1/2 tsp salt and pepper to taste
- 1/4 cup chopped nuts of choice optional
- 1 tsp nutritional yeast optional
Instructions
- Bake cubed pumpkin in single layer in oven or air fryer, with a bit of salt and olive oil.
- Cook spaghetti to al dente stage as per packaged instructions, (just a minute less than normal), drain and set aside
- Water saute onion and garlic until transluscent.
- Stir in chili flakes and cook for another minute.
- Stir in spaghetti sauce.
- Toss in cooked cubed pumpkin.
- Stir in drained cooked pasta.
- Top with lemon juice, lemon zest, chopped nuts, nutritional yeast and chopped onions (optional).
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