Start by boiling salted water and adding in your pasta of choice. I chose linguine for this recipe, cook according to package and start making the sauce in the meantime.

While the water is boiling, we will make the pasta sauce. In a large skillet over medium heat, add in vegan butter and let melt. As soon as it’s melted, add in minced garlic and sliced yellow onion. Sauté for a few minutes until the onions become translucent.

Next, add in the coconut cream and pumpkin puree. Mix well with a spoon or whisk, then add in the salt, pepper, nutmeg, cloves and chili flakes. Let simmer over low heat for 2-3 minutes. Add in the tapioca flour last to thicken the sauce and mix once more. Once sauce is done, set aside.

Then, in a smaller sauté pan, heat more vegan butter or EVOO and add in the sliced cremini mushrooms. Season with salt and pepper and let sauté for 3-5 minutes. Once they are almost done, add in the spinach and mix until welted. Add cooked mushrooms and spinach to the sauce.

When the pasta is done, reserve 1/2 cup of pasta water and drain the rest. Add cooked pasta to the sauce and heat over low heat. Add in the pasta water, and mix until well combined.

Serve pasta warm and enjoy!

Pasta is best kept in an airtight container in the refrigerator and enjoyed within 4 days.