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Vegan Pumpkin Pasta - My Life Diversions

Vegan Pumpkin Pasta with Mushrooms

5 from 1 vote
Quick and easy, vegan spaghetti recipe with pumpkin puree, canned pasta sauce and sliced mushrooms. Light and delicious paired with a salad.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Bake cubed pumpkin in single layer in oven or air fryer, with a bit of salt and olive oil.
  2. Cook spaghetti to al dente stage as per packaged instructions, (just a minute less than normal), drain and set aside
  3. Water saute onion and garlic until transluscent.
  4. Stir in chili flakes and cook for another minute.
  5. Stir in spaghetti sauce.
  6. Toss in cooked cubed pumpkin.
  7. Stir in drained cooked pasta.
  8. Top with lemon juice, lemon zest, chopped nuts, nutritional yeast and chopped onions (optional).