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Creamy Vegan Pumpkin Pasta with Mushrooms

Vegan Pumpkin Pasta - My Life Diversions

This creamy vegan pumpkin pasta is packed with vitamins. It makes a great light lunch, with a crispy side salad.

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Vegan Pumpkin Pasta - My Life Diversions

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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 180 kcal


  • toaster oven or air fryer
  • pasta pot
  • non-stick frying pan


  • 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


  • 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).
Keyword pumpkin puree pasta, vegan pasta, vegan pumpkin recipe, vegan spaghetti

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