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    Home » Recipes » Pasta

    Spaghetti with Spinach and Cranberries

    Published: Nov 4, 2014 · Modified: Sep 4, 2020 by Jenn Sebestyen

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    Spaghetti with Spinach and Cranberries in a Creamy Maple Pumpkin Glaze is the perfect fall pasta dish. It might seem like an odd combination of ingredients, but they work well together and whole family loves this! It’s quick and easy, too, coming together in just 20 minutes!

    Plate of Spaghetti with Spinach & Cranberries in a Pumpkin Maple Glaze with a fork on the plate tangled in the spaghetti.

    Pasta is my go-to weeknight meal when we are in a rush or when I don’t know what else to cook.

    Mainly because I know it’s something the kids will always eat.

    Usually it’s a simple marinara or my Lentil Bolognese (made with leftover lentils that we always have on hand because they are a plant based pantry staple). But, every so often I change it up a bit and add some fun flavors.

    This Spaghetti with Spinach and Cranberries is such a great seasonal dish. And it’s the perfect way to sneak in some veggies if your kids are picky about that.

    Not only is there spinach and cranberries, but there’s also pumpkin in the sauce. Hello, vitamin A! Give your pasta a fall make-over and try this recipe today!

    Overhead view of a plate Spaghetti with Spinach & Cranberries with a fork tangled in the noodles.

    This dish is based off a recipe from Lauren Ulm’s Vegan Yum Yum cookbook. I have loved every recipe of hers that I’ve tried. And her photographs are drool-worthy too.  Her cookbook is still one of my faves and I highly recommend it to anyone. You can find it here.)

    I’ve tweaked the sauce to make it richer and creamier, adding some protein and sneaking in some extra veg along the way.

    Overhead view of a fork tangled in a pile of spaghetti with spinach on a white plate.

    This Spaghetti with Spinach & Cranberries is a winner and would be the perfect addition to any plant based holiday table.

    However, it cooks up in such little time, that it’s also a perfect dish to whip up any busy weeknight.

    Bonus – the kids love this too!

    Plate of Spaghetti with Spinach & Cranberries in a Pumpkin Maple Glaze and topped with crush pumpkin seeds.

    More vegan pasta recipes

    • Garden Veggie Pasta
    • Vegan White Sauce Pasta
    • Easy Hummus Pasta
    • Roasted Vegetable Pasta
    • Vegan Mac and Cheese
    • Creamy Mushroom Pasta
    • Vegan Spinach Artichoke Pasta

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    plate of spaghetti with sauce

    Spaghetti with Spinach and Cranberries in a Creamy Maple Pumpkin Glaze

    Spaghetti with Spinach and Cranberries in a Creamy Maple Pumpkin Glaze is the perfect fall pasta dish. It might sound complicated, but it comes together quickly and easily. The whole family loves this!
    5 from 1 vote
    Print Rate
    Course: Entrées, Pasta
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 9kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 package (16 oz) spaghetti
    • 1 cup shelled pumpkin seeds
    • 2 cups fresh spinach chopped
    • ½ cup dried cranberries

    Creamy Maple Pumpkin Glaze

    • ¼ cup low-sodium tamari or coconut aminos
    • ¼ cup pure maple syrup
    • ¼ cup pure pumpkin purée
    • 2 tablespoons organic natural creamy peanut butter
    • 1 teaspoon dried thyme

    Instructions

    • Cook spaghetti according to package directions.
    • Meanwhile, make the glaze. Whisk all glaze ingredients in a small bowl until smooth and set aside. Alternately, you can combine all glaze ingredients in a blender for a few seconds.
    • Pulse the pepitas in a food processor or blender a few times (or chop finely by hand) and set aside.
    • When spaghetti is done, turn off heat, drain and place back in the hot pot. Add spinach and cranberries and mix a few times. The heat from the pot and the noodles will sufficiently wilt the spinach and soften the dried cranberries.
    • Pour glaze over the spaghetti, spinach and cranberries and mix well.
    • Toss in the pepitas and mix well again.
    • Serve and enjoy!

    Nutrition

    Calories: 9kcal | Carbohydrates: 136g | Protein: 24g | Fat: 292g | Saturated Fat: 12g | Sodium: 453mg | Potassium: 285mg | Fiber: 4g | Sugar: 20g | Vitamin A: 3400IU | Vitamin C: 6.6mg | Calcium: 130mg | Iron: 6.7mg
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Vanessa C. says

      September 26, 2016 at 6:41 am

      It would have never crossed my mind to add cranberries to a pasta dish. How smart of you, Jenn! It looks perfect for fall and the addition of pepitas is brilliant. Love your creativity with your recipes 😉 Pinning because you’re awesome and I totally enjoyed meeting your in person! 😉

      Reply
      • Jenn S. says

        September 26, 2016 at 10:00 am

        You are so sweet, Vanessa! The creativity of this dish comes from Lauren Ulm of Vegan Yum Yum…I just tweaked it a bit. But, it’s totally an awesome fall pasta dish. Thank you so much!! Definitely let me know next time you are in the area and we’ll do it again. And this time actually take a photo to document it!!

        Reply
    2. Sophia | Veggies Don't Bite says

      September 23, 2016 at 11:57 pm

      Pasta is always a winner at my house! I love the fall twist!

      Reply
      • Jenn S. says

        September 24, 2016 at 8:45 am

        Thanks, Sophia!

        Reply
    3. The Vegan 8 says

      September 22, 2016 at 11:01 am

      I love spinach and I love pasta! That sauce sounds so good too, anything with pumpkin and maple is so delicious!

      Reply
      • Jenn S. says

        September 22, 2016 at 1:09 pm

        I agree. The fall flavors are so good! Thanks, Brandi!

        Reply
    4. Linda says

      September 21, 2016 at 11:48 am

      What a great flavor combination. I’ve never put dried cranberries in pasta, but I like the idea.

      Reply
      • Jenn S. says

        September 21, 2016 at 3:49 pm

        I owe the inspiration all to Lauren Ulm. I really wish she was still blogging. I think you’ll love this, Linda!

        Reply
    5. Dianne says

      September 20, 2016 at 3:12 pm

      I love this autumnal twist on classic spaghetti!

      Reply
      • Jenn S. says

        September 20, 2016 at 5:28 pm

        Thanks! It’s a great combo!

        Reply
    6. Cadry says

      September 19, 2016 at 4:05 pm

      What a fun spin on pasta! I fondly remember Vegan Yum Yum from back in the day. So many blogs have come and go over the years.

      Reply
      • Jenn S. says

        September 20, 2016 at 8:44 am

        I know, it’s so sad. I truly loved everything of hers and it’s one of my favorite cookbooks that I still use all the time.

        Reply
    7. Mel says

      September 19, 2016 at 10:40 am

      What a lovely pasta dish! I am loving all the fall flavours around at the moment :O)

      Reply
      • Jenn S. says

        September 20, 2016 at 8:43 am

        Fall is my favorite time of year – for weather and food!

        Reply
    8. Becky Striepe says

      September 19, 2016 at 8:49 am

      Loving this combination of sweet and savory. I think my family would really dig this pasta.

      Reply
      • Jenn S. says

        September 20, 2016 at 8:43 am

        Thank you, Becky!!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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