Cook the pasta according to instructions on packaging.
Meanwhile, add the onion to a non-stick frying pan and sautée on a medium-high heat for 2-3 minutes, until fragrant. Then, add the mushroom mince and continue cooking for a further 2-3 minutes, until lightly browned.
Lower the heat and add the canned pumpkin, coconut milk, cumin, curry powder, turmeric and tomato purée. Stir on a low-medium heat for around 5 minutes, until the sauce starts to thicken.
Drain and rinse the cooked pasta before adding it to the sauce together with the petit pois and spinach. Stir well to combine and season to taste with salt and pepper.
Serve with cherry tomatoes and fresh coriander.