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Spaghetti with Spinach and Cranberries in a sweet and savory, nutty 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!
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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!
Ingredients you need
Ingredient notes and substitutions
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. Her cookbook is still one of my faves and I highly recommend it to anyone.
I’ve tweaked the sauce to make it richer and creamier, adding some protein and sneaking in some extra veg along the way. It might seem like an odd combination of ingredients, but trust me, it works! Here’s what you need to make it:
- Pasta ~ I obviously use spaghetti noodles for this Spaghetti with Spinach. Fettuccine works well, too. While I prefer long noodles, you could really use any pasta you like best. Cook the pasta until al dente and SAVE 1 cup of the pasta cooking water before draining!
- Spinach ~ Use fresh baby spinach. I like to give it a rough chop, but you can just dump it straight from the bag into the skillet if you want. While frozen spinach works really well in my Creamy Spinach Gnocchi, I do not recommend it here.
- Cranberries ~ You’ll need to use dried cranberries for this recipe. Do not use fresh or frozen.
- Pumpkin seeds ~ I like to blitz the seeds in a small coffee grinder before adding them to the recipe, just like I do for my vegan parmesan cheese.
- Pumpkin ~ Use 100% canned pumpkin purée, not pumpkin pie filling.
- Peanut butter ~ Look for organic, natural peanut butter. The only ingredients should be peanuts and, maybe, salt. Make sure to stir it really well before using. You could also use almond butter if you prefer.
- Tamari ~ Tamari, soy sauce, or liquid aminos will all work. Use what you have.
- Maple syrup ~ Be sure to use pure maple syrup, not pancake syrup. The sweetness will help balance the salty, savory flavors of the glaze.
- Thyme ~ Dried thyme adds just a hint of herbiness that complements the other flavors.
- Crushed red pepper flakes ~ Optional, but highly recommended for a touch of heat.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Cook the pasta according to package directions for al dente. SAVE 1 cup of the pasta cooking water before draining.
- Step 2: Sauté the crushed red pepper flakes and dried thyme in oil until fragrant. Add the pumpkin, peanut butter, tamari, and maple syrup and whisk until smooth. Cook until thick and creamy.
- Step 3: Add the spinach and sauté for a few minutes until slightly wilted.
- Step 4: Add the cooked spaghetti and toss to coat evenly.
- Step 5: Add the dried cranberries and pumpkin seeds.
- Step 6: Toss everything together until evenly distributed. Add some of the reserved pasta cooking water, if needed, to loosen it all up. Serve immediately.
Storage
Store leftovers of this Spaghetti with Spinach and Cranberries in an airtight container in the fridge for 3 to 4 days.
Serving suggestions
This Spaghetti with Spinach & Cranberries makes an easy midweek meal, but would be the perfect addition to any plant-based holiday table, as well.
To complete your meal, try serving it with one of these options:
With bread: Vegan Garlic Bread, Vegan Molasses Oatmeal Bread, Pumpkin Maple Cornbread
With salad: Massaged Kale Quinoa Salad, Kale Apple Slaw, Chopped Kale Salad
With veggies: Garlic Green Beans, Maple Roasted Carrots, Roasted Cauliflower Steaks
With protein: Vegan Chicken Cutlets, Baked Tofu, Pan Fried Tofu
Pro tips and tricks
~ Soak the cranberries in warm water to plump them up for best texture.
~ Cook the pasta in well-salted water until al dente. Reserve some of the pasta water before draining to thin out the sauce, if needed.
~ Resist the urge to add more sauce. The sauce should be more like a glaze, just enough to coat the noodles. It will be plenty flavorful, I promise.
~ Use fresh spinach, not frozen!
~ For a gluten-free option, use gluten-free spaghetti noodles. My favorite are Trader Joe’s Yellow Lentil and Brown Rice Spaghetti.
~ For an oil-free option, skip the oil and sauté in water or vegetable broth.
More easy vegan pasta recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Spaghetti with Spinach and Cranberries
Recommended Equipment
Ingredients
- 12 oz spaghetti noodles
- ½ cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes optional
- 1 teaspoon dried thyme
- ¼ cup pure pumpkin purée
- ¼ cup low-sodium tamari or liquid aminos or soy sauce
- ¼ cup pure maple syrup
- 2 tablespoons organic natural creamy peanut butter
- 2-3 ounces fresh baby spinach chopped
- 1 cup shelled pumpkin seeds
Instructions
- Cook spaghetti according to package directions until al dente. SAVE 1 cup of the pasta cooking water before draining!
- Add the dried cranberries to a bowl and cover with warm water. Set aside to soak.
- Heat the oil in a large nonstick skillet over medium heat. Add the crushed red pepper flakes, if using, and the dried thyme. Sauté for 1 minute, until fragrant.
- Add the pumpkin purée, tamari, maple syrup, and peanut butter. Whisk until smooth.
- Add the spinach and stir to combine. Sauté until slightly wilted.
- Add the cooked spaghetti noodles and stir to combine.
- Pulse the pumpkin in a small coffee grinder or food processor (or chop finely by hand). Add them to the skillet.
- Drain the soaked cranberries and add them to the skillet as well. Mix to combine everything.
- If the mixture seems dry, add the reserved pasta cooking water to loosen it up. The sauce should be like a glaze. The noodles should not be swimming in sauce.
- Serve immediately.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
I hope you love this recipe as much as we do!
Cadry
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.
Jenn S.
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.
Becky Striepe
Loving this combination of sweet and savory. I think my family would really dig this pasta.
Jenn S.
Thank you, Becky!!