Healthy Pumpkin Pasta with Spinach and Mushrooms

Healthy Pumpkin Pasta with Spinach and Mushrooms: Delicious vegan 30-minutes fall pasta dinner recipe your whole family will love!

1/2 small to medium-sized Hokkaido pumpkin
2 teaspoons olive oil divided
salt and freshly ground black pepper to taste
1 head garlic
350 grams or 12 oz whole wheat pasta (I used fettuccine)
200 grams or 7 oz mushrooms sliced (I used crimini)
140 grams or 5 oz raw spinach
235 ml or 1 cup vegetable broth (see notes below)
1 teaspoon dried basil
1/2 teaspoon dried sage
1/4 teaspoon nutmeg
4 tablespoons chopped walnuts to serve
4 teaspoons pumpkin oil to serve (optional)

View the full recipe at Happy Kitchen Rocks →