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Pumpkin, mushroom, and spinach pasta is a healthy, comforting, and filling vegetarian fall dish.

bowl of pumpkin, mushroom, and spinach pasta with a fork

It’s funny how things vary from country to country. I’m in Canada, and pumpkin season isn’t quite in full swing here yet like it is in the States. I had some issues finding pumpkin purée, in fact! I was eventually able to locate it, but it was well hidden on the bottom shelf in the spice section of a local supermarket. Pumpkin spice was nowhere to be found.

I was kicking myself for not picking some up a few weeks ago when I was in AZ and saw it there. Starbucks and other coffee shops of course have pumpkin spice lattes, but it seems like if you want to make anything yourself, it’s a little more difficult.

A fellow blogger was lamenting how she had similar troubles locating pumpkin puree in the UK. I don’t know if Canadians aren’t as pumpkin crazy or what! In any case, I am glad I located the stuff since it made a really yummy pasta dish and soup.

bowl of healthy pumpkin, mushroom, and spinach pasta with a fork

I’m curious to know how many people are tired of pumpkin season already! It seems like it’s all that’s on Pinterest and every other food blog right now. Pumpkin cookies, pumpkin soup, pumpkin latte copycats… the list goes on. As someone who isn’t pumpkin crazy, it’s hard to know whether this is a good bandwagon to hop onto or not. I’m thinking it’s reasonable to have a few pumpkin recipes on the blog since people seem to like it, but I am thinking the internet is saturated with pumpkin mania.

Do people love the stuff that much or is it just an assumption that bloggers are making? Thoughts? Oh and with all that said, I’m going to be experimenting with making a pumpkin dip soon. If it passes the taste testing, it’ll make it onto the blog. 😛

Anyway, despite not being pumpkin-obsessed, I did enjoy this easy pumpkin pasta recipe! It’s pretty healthy, fills you up, and has some nice cozy flavors going on. It’s one of those easy weeknight recipes that is also seasonal, which is nice. I quite enjoyed the leftovers for lunch last week. You could omit the cream to make the sauce vegan or save a few calories, but I like it in there to add a little more richness. It is quite a thick sauce, so I suggest saving some pasta water in case you want to thin it out a little.

Love savory pumpkin recipes? Try my turkey pumpkin chili.

skillet with wooden spoon and bowl of pumpkin, mushroom, and spinach pasta

Will you make this pumpkin and mushroom pasta recipe?

Pumpkin, mushroom, and spinach pasta is a healthy, comforting, and filling vegetarian fall dish.
5 from 1 vote

Pumpkin, Mushroom, and Spinach Pasta

Pumpkin, mushroom, and spinach pasta is a healthy, comforting, and filling vegetarian fall dish.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4


  • 8 ounces uncooked pasta (for 4 people)
  • 1 tablespoon olive oil
  • 1/2 small onion chopped
  • 14 ounces white mushrooms chopped
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 3 dashes Italian seasoning
  • 1 cup pumpkin purée
  • 1/2 cup heavy/whipping
  • Handful fresh spinach
  • Salt & pepper to taste
  • Freshly grated parmesan cheese (optional)


  • Boil a large pot of salted water for your pasta. Cook it according to package directions.
  • Add oil to a skillet on medium heat and sauté onions until they're slightly browned (about 10 minutes).
  • Meanwhile, chop mushrooms and then add them to the pan along with the garlic, mustard, and Italian seasoning. Cook for another 10 minutes.
  • Add the pumpkin, cream, and spinach. Cook for another few minutes until the spinach has wilted. Season with salt and pepper.
  • Reserve some of the pasta water if you would like the sauce to be slightly thinner. Toss the sauce with the pasta and serve with freshly grated parmesan cheese.


  • Serves 4-6.

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If you’re into pumpkin recipes, you may also like my cinnamon pumpkin ice cream. 🙂

Hi! I’m Natasha.

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5 from 1 vote

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  1. AngelaML says:

    5 stars
    Have to say right off the bat, we’re not big pumpkin fans. But autumn, and it looked so good! I added your killer garlic powder chicken breasts from other recipes to make it a one pot meal. Needed to add some of the pasta water and will add a little chicken broth next time. Subbed light cream as I always do.

    Older son was home for this one, the least pumpkin fan, and he even agreed it was pretty good. High praise 🙂

    Will definitely be making again. Thank you!

    1. Natasha says:

      I love that! I’m so happy it was enjoyed, Angela! 🙂

  2. Linda says:

    Hi. This sounds delicious . Is there something else that could replace the heavy cream ? I’m lactose intolerant . Thank you

    1. Natasha says:

      Silk makes a dairy-free whipping cream you could try. Or maybe a splash of coconut milk? Or leave the cream out altogether and experiment a bit. Let me know if you end up trying it 🙂

  3. Menaka says:

    Made this for dinner and it turned out fantastic! I didn’t have the time to make a puree-puree so I sautéed the pumpkin on a slow flame in olive oil and some veg stock. And then I cooled it down and added some cream with the pumpkin and whizzed it in the mixie.
    Rest of the recipe was yours 😋 Thank you!

    1. Natasha says:

      That’s awesome!! So glad it worked out, Menaka! 🙂

  4. Lee says:

    Made this for dinner and enjoyed it! Super easy! Leftovers for lunch tomorrow. 🙂

    1. Natasha says:

      So happy to hear that! Thanks for commenting!

  5. Zerrin says:

    This is definitely a must try pumpkin recipe for me. I have like a ton of pumpkin puree I made myself in the freezer now and I’m never bored of trying new pumpkin recipes. The photos are really tempting me. Pinning 🙂

    1. Natasha says:

      Thank you!! Let me know if you make it. ☺️

  6. Kate @ says:

    I love pumpkin sauce on pasta more than tomato sauces! But I am also pumpkin obsessed. I haven’t really jumped on the pumpkin bandwagon for my blog this year or the year before, but then again I haven’t jumped on any food bandwagons, and I eat pumpkin stuff year round (hey, pumpkin puree is the same year round!) so there is no reason to obsess with it in the Fall.

    Yummy looking recipe. 🙂

    1. Natasha says:

      I like your thinking!! If only everyone thought that haha. Pumpkin overload and I’m a part of it 😛

  7. Erica Lea | Buttered Side Up says:

    Mmmm…this looks so comforting! That’s interesting that it’s hard to source pumpkin in Canada. I’m a huge pumpkin fan myself – pumpkin pie is my favorite. 🙂

    1. Natasha says:

      Thanks! I’m thinking I may have been jumping the gun a bit… I’m seeing more fall stuff out now haha.

  8. Rachel @ Bakerita says:

    I’m so into this pasta dish! Your photos are absolutely stunning – the light is perfection, and it makes me want to dig into that bowl. After sweet pumpkin things EVERYWHERE, I love seeing it used in savory preparations. So fantastic!

    1. Natasha says:

      Thank so much, Rachel!! I agree… sweet pumpkin stuff is everywhere. It’s even coming to this blog soon hahaha. I’m definitely more of a savory than sweet person so I figured I’d give it a go!

  9. Dawn @ Girl Heart Food says:

    I’m in Canada too and I know I do see pumpkin stuff every where, especially in coffee shops.. I do love pumpkin. I think that it’s more of an iconic representation of Fall more than anything, don’t you? I’m not quite tired of it yet, but we’ll see how the season goes 😉 Usually when I see the cans of pumpkin puree I grab a couple at a time. Looks like you put yours to good use with this pasta! I wouldn’t get tired of that 🙂 Have a great week, Natasha!

    1. Natasha says:

      Thanks, Dawn! I don’t drink coffee, so I guess it’s not quite as in-your-face for me haha. Maybe the supermarkets will catch up soon. I couldn’t even find those cute mini pumpkins yet! You have a great week too 🙂

  10. Cathy | says:

    This sounds so good Natasha. I happen to love pumpkin, always have, but I know what you mean when it seems social media is inundated with pumpkin everything! Makes you want to run in the other direction. That being said, I would not run from this dish. All of your pasta dishes look and sound so outrageous and this is no exception. Happy to add one more pumpkin recipe to my arsenal!

    1. Natasha says:

      Thanks, Cathy 🙂 I am glad this sounds good to you haha.