One Pot Pumpkin Pasta (10 Ingredients!)

GFGluten Free

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This One Pot Pumpkin Pasta could not be easier! Cooking the Pasta with the Creamy Dairy-Free Sauce both saves time and adds flavor to this quick meal.

What’s better than a Creamy, Dreamy Pumpkin Pasta? A (still Creamy and Dreamy) One-Pot Pumpkin Pasta, of course! I’m talking Noodles and Sauce here, folks. 

Not to mention it’s made with only 10 plant-based ingredients and is Vegan & Gluten-Free, too!

ingredients for one pot pumpkin pasta in black pot on grey background

If you’re familiar with my popular One Pot Vegan Mushroom Stroganoff, it’s the same similar idea. The trick to cooking your Pasta and Sauce in the same pot is to add just the right amount of liquid. The noodles will absorb the liquid as it cooks and all your left with is a creamy, yummy sauce! Plus I think the Pasta is even more flavorful because it has been absorbing the Sauce and Spices as it cooks.

cooked pumpkin pasta in black pot on grey background

I decided to infuse this Pumpkin Pasta with Sage, Rosemary, and a pinch of Nutmeg to really celebrate those yummy Fall flavors. We’ll also cook the Pasta in Vegetable Broth instead of Water to get some extra goodness in there!

Round that out with a little Cashew Butter for creaminess and Lemon Juice for acidity, and we are good to go. An added bonus? This whole meal comes together in under 30 minutes!

two white speckled bowls filled with pumpkin pasta on grey background

This One Pot Pumpkin Pasta is perfect for a quick and easy dinner, but also delicious enough to be a fancy weekend meal! The warming spices complement the earthy Pumpkin flavor beautifully….and let’s face it, have you ever really met a noodle that you didn’t like?!

I think kids will enjoy this dish just as much as adults, if you are cooking for little ones. Plus, the sauce is such a fun color!

white bowl of pumpkin pasta on wood cutting board with lemon wedge

A Few Final Thoughts:

  • This recipe will work with both Gluten-Free and regular Pasta Noodles, so use whatever you’d like! I would, however, recommend using smaller pasta shapes vs. actual Spaghetti, as it tends to break in the cooking process.
  • I opted to leave the full sprigs of Fresh Sage and Rosemary in my Pumpkin Pasta, and then remove them at the end of the cooking process. However, you can also chop them and add them directly to the Sauce for a more intense fall-flavor! 
  • If you have a Nut Allergy, please see the recipe notes for substitutions for the Cashew Butter.

white bowl of pumpkin pasta on wood cutting board

If you’re looking for more Vegan Pasta recipes, you’ll also love this One Pot Vegan Mushroom Stroganoff and this Baked Vegan Mac & Cheese!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

close up photo of pumpkin pasta in white bowl with fork


One Pot Pumpkin Pasta

This One Pot Pumpkin Pasta could not be easier! Cooking the Pasta with the Creamy Dairy-Free Sauce both saves time and adds flavor to this quick meal.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: 3 Servings 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American


  • 8 oz Pasta, Gluten-Free if necessary (about 4 cups)
  • 4 cups Low-Sodium Vegetable Broth
  • ¾ cup Pumpkin Puree (not Pumpkin Pie Mix)
  • 2 Shallots, minced
  • 2 cloves of Garlic, minced
  • 1/4 tsp Nutmeg
  • 1 sprig of fresh Rosemary*
  • 1 sprig of Fresh Sage*
  • 3 tbsp Cashew Butter
  • 1 tbsp Fresh Lemon Juice
  • Salt and Black Pepper, to taste


  1.  First, add ¼ cup of Filtered Water (or 2 tsp Oil) to a large pot along with the Shallot, Garlic, Nutmeg, and fresh Herbs. Sauté over Medium Heat until the Shallot and Garlic are translucent.
  2. Add the Pumpkin Puree and Cashew Butter to the pot and mix well. Once evenly incorporated, add the Pasta and Vegetable Broth; stir again and bring to a simmer over High Heat.
  3. Once simmering, reduce the heat to Medium-Low and simmer for an additional 12-15 minutes, or until the Pasta has cooked completely and only a thick sauce remains in the pot. Stir the mixture every few minutes, to make sure nothing sticks to the bottom of the pot.
  4. Finally, stir in the fresh Lemon juice and add Salt and Pepper to taste. Remove the fresh Herbs from the pot, if you did not chop them (see recipe notes). Divide the Pasta into bowls and serve warm. Leftovers will keep in the fridge for up to 5 days.


  • Cashew Butter may be substituted with 1/4 cup Coconut Cream or Vegan Sour Cream, if you have a nut allergy.
  • Leaving the whole sprigs of herbs in the recipe brings a subtle, mild flavor to the dish. If you would like the Fall flavors to be more intense, I suggest finely chopping 1/2 tbsp of fresh Sage and 1 tsp of Rosemary and adding them directly to the Pasta Sauce.
  • If you would like to use dried herbs instead of fresh, please use 1/2 tsp of Sage and 1/2 tsp of Rosemary!

Keywords: pumpkin pasta, one pot pasta, one pot pumpkin pasta, vegan pumpkin pasta, gluten free pumpkin pasta, savory pumpkin recipes

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Ah oh my goodness I absolutely LOVE this recipe! I added basil and oregano because those were the only dried herbs I had and tahini instead of cashew butter and it was perfect!! The recipe is so simple and I love how I could cook the pasta in the same pot! Ahaha I’m thinking of buying another pumpkin just so I can make this again 🙂

  2. I made this in my thermomix and also added some kale and spinach and it was amazing! Absolutely love your recipes and always get so much inspiration xx

  3. I used tahini instead of cashew butter and it was delicious! Next I am going to try adding some cooked carrots to add some extra veggies.

  4. I was surprised by this recipe in many ways. Wholly recommend. Worth mentioning that I’m usually doubtful about vegan recipes but this one won me over.

    I’ll admit the amount of stock seemed a bit excessive so I used about half.

    It’s wonderfully earthy and perfect for autumn. I have no hesitation making this for my next autumn dinner party!

  5. Amazing recipe! There’s so much flavor and super easy to make since there’s not much cutting/prepping involved. What is the type of pasta you use btw?

  6. I started following you on Instagram first and loved getting inspiration from your posts for meal ideas. Only recently I tried one of your recipes; your one pot stroganoff and WOW! We are not vegan but I have a toddler who loves veggies more than meat and have been looking for more veggie recipes. I am blown away! I am currently making this one pot pumpkin pasta and I already know it’s going to be amazing. I honestly think you are a vegan cooking prodigy! Thank you for finding easy (one pot) healthy meals for my family! It’s wonderful being able to cook something so delicious in a short amount of time and minimal clean up. ????????❤️

  7. Coming from the pumpkin capital of the world (Morton, IL) I have had a lot of pumpkin infused foods. This was my time making a pasta with it though and it turned out SO GOOD. Since I love pumpkin I added more than what the recipe called for and ate this ish up. It not only reminded me of home but was filling, full of flavor, and healthy! This recipe is now circulating around my hometown, so who knows, it might end up being apart of the next pumpkin festival ; )

  8. This is prbly one of my favorite pasta recipes. It was so good! Did the vegan sour cream instead of cashew butter cuz I always have the sour cream on hand. Kids & husband ate it all up. Thank you! ????

  9. omg, this was sooo delicious!! I ate the whole thing in one day 🙂 I’ ve been following you for a while know but only recently decided to try some of the recipes and I’ m really glad I did!!

  10. I made this last night on Halloween evening- honestly one of the best pastas I’ve ever tasted. I am so obsessed with this recipe! Thank you so much!

  11. I just made this recipe and it turned out really yummy! I topped it with some spiced paprika and ate about half the pot lol. One thing that I had an issue with though, was with the rosemary… it sort of all came apart in the pot and I found myself spitting out rosemary pieces while I was eating. Any recommendations on what I could do different so that doesn’t happen, or maybe what I could have done wrong? xxMeg

    1. Sorry to hear that Megan! You could chop it more finely so it breaks down more, so the pieces are more easily edible next time! I gave spice adjustments for chopped herbs in the recipe notes you may want to check out x

  12. I don’t ever use broth because I’m allergic to onion and garlic. If I use water in place of the broth, do you recommend any spices to substitute the flavor?

    1. You can add whatever seasonings youd like (a salt-free blend would be great here), or just increase the spices and herbs that are already in the recipe!

  13. oooo i’d really love to try this out! however, i don’t have cashew butter on hand currently.. would tahini work as a substitutable alternative though?

  14. After trying (and loving) your mushroom stroganoff recipe, I doubled this recipe and am so glad I did. SOOOOO creamy and yummy! Please keep adding one-pot meals to make cooking easier on weekdays…you’re amazing!

  15. Made this tonight and it was SO creamy and delicious! I chopped up the herbs for a more intense flavor and it turned out great! My nonvegan roommates also loved it 🙂

  16. I have been LOVING all your pumpkin spice recipes, but this one is one of my favorites aside from the pumpkin blondies and pumpkin chickpea curry! It’s no joke that the pumpkin hype is REAL. I have been obsessed with kabocha squash, but I need to step it up with the desserts and the comfort foods! This pasta recipe has given me mad inspiration!

  17. This recipe looks amazing! ???? Do you use roasted or raw cashew butter? Is there a brand you recommend or do you make your own? Thanks so much!

    1. I use raw! My favorite is by Artisana Organics, but I also like the ones by Woodstock Foods and Thrive Market. I only buy Cashew Butter that is pure Cashews, no added oils! x

  18. Could you make this in an instant pot? I’m a university student and I only have a kettle, magic bullet and my 6 quart. I love your recipes and I miss cooking so much and this looks too good to pass up.

    1. I haven’t tried it using a pressure cooker, unfortunately – i think that would be a little different, because you have to prevent the pasta from burning on the bottom of the pot.

      You could however, attempt to bring the mixture to a boil using the sauté function of the pot and cook accordingly – I’m not sure how that would work though