Vegan Pumpkin Spaghetti Alfredo with Mushrooms and Spinach
Whether or not you’re vegan, you’re going to love this pasta recipe for a warm, creamy and comforting Vegan Pumpkin Spaghetti Alfredo with Mushrooms & Spinach!
- Yield: 4 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 400 g of spaghetti
- 1/2 cup of cashews (soaked)
- 1 ½ cups of pumpkin puree
- 1 tbsp olive oil
- 2 cloves of garlic
- ¼ tsp paprika
- 1/8 tsp nutmeg
- 5 tbsp nutritional yeast
- 1 cup of non-dairy milk
- 1 tsp of salt or to taste
- 1 ½ cup of sliced cremini mushrooms
- 2 cups of fresh spinach
Instructions
- Cook pasta according to the packaging instructions until ‘al dente’. Drain, reserving 1/2 cup of the cooking water. Toss in a little olive oil and set aside.
- Soak cashews overnight or for 10 mins in boiling water. (How To Cook With Cashews)
- In a Vitamix or high-speed blender, combine cashews, pumpkin puree, nutritional yeast, garlic, paprika and nutmeg. Blend until smooth.
- Heat a large skillet over medium heat. Add 1 tbsp of olive oil. Sautee mushrooms (How to Cook the Perfect Mushroom). Add spinach and sauté until wilted. Pour in pumpkin sauce and stir until heated.
- Add spaghetti to the pan and toss until the noodles are coated. If the sauce is too thick add a little of the pasta cooking water until desired consistency is achieved.
- Serve immediately