One Pot Pumpkin Pasta (10 Ingredients!)

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!

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.

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!

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!

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.

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 🙂

One Pot Pumpkin Pasta

Print Recipe

★★★★★

5 from 14 reviews

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

Ingredients

Scale 1x2x3x

• 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

Instructions

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.

Notes

• 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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