Get the Recipe One-Pot Creamy Vegan Pumpkin Pasta
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5.0
27 reviews
Excellent
Get the Recipe One-Pot Creamy Vegan Pumpkin Pasta
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Cozy up with a bowl of this creamy pumpkin pasta. It's made all in one pot in under 30 minutes! Even better, it's naturally creamy from pumpkin puree and starchy pasta water. You'll love how easy it is for a quick dinner!
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Ingredients
- 2 Tablespoons olive oil or unsalted butter
- 2/3 /3 cup yellow onion diced
- 4 garlic cloves minced
- 1/2 /2 teaspoon cinnamon
- 1/8 /8 teaspoon nutmeg
- 1/8 /8 teaspoon red pepper flakes or a pinch for less kick
- 1/4 /4 teaspoon ground ginger
- salt and pepper to taste
- 1 Tablespoon fresh sage finely chopped
- 1 teaspoon fresh thyme chopped
- 1/4 /4 cup white wine or vegetable stock
- 3 cups vegetable stock
- 8 ounces rigatoni pasta or a similar shape
- 1/2 /2 Tablespoon corn starch optional
- 1 cup 100% Pumpkin Puree not pumpkin pie filling
Instructions
- Heat olive oil or melt butter in a large Dutch oven over medium-high heat. Add onion and saute for about 2 minutes. Add garlic, continuing to saute for another minute. Stir in cinnamon, nutmeg, red pepper flakes, and ground ginger, allowing them to toast for approximately 30 seconds. Stir in the fresh herbs.
- Deglaze the pan with white wine or 1/4 cup vegetable stock, scraping up any golden brown bits. Add the remaining vegetable stock to the pan and bring to a boil. Stir in the pasta and return to a boil. Cook the pasta a few minutes shy of al dente (check the package directions). Be sure to taste test the sauce for salt levels.
- Optional: remove a few tablespoons of the liquid and place in a small bowl. Stir with corn starch if you prefer a thicker sauce. Stir the corn starch slurry into the pasta sauce right before adding the pumpkin puree.
- With 3-4 minutes remaining of the pasta cook time, stir in the pumpkin puree until completely combined. Once the pasta is cooked to al dente, remove the pan from heat and let cool slightly. It will be very hot. You may want to transfer to a serving bowl to cool more quickly and stop any further cooking.
- Top with toasted breadcrumbs as desired (see notes for recipe), and additional fresh sage and thyme for garnish. Enjoy!
Equipments used:
Notes
- Serving Size: this recipe makes two large servings or 4 smaller servings, which would be great as a side with a hearty main dish.
Parmesan Breadcrumbs: In a small skillet, melt 1 tablespoon of butter or olive oil over medium-low heat. Add 1 cup panko breadcrumbs and a pinch of salt, stirring to completely coat. Cook for 3-4 minutes to toast. Remove from heat; once completely cooled, stir in 1/4 cup parmesan cheese or nooch to keep vegan. Store any remaining breadcrumbs in an airtight container in the fridge.
You can also just use toasted breadcrumbs without any cheese/nooch!
- You can also just use toasted breadcrumbs without any cheese/nooch!
Nutrition Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
55g
(18%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
715mg
(30%)
Potassium
328mg
(9%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
9952IU
(199%)
Vitamin C
6mg
(7%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (see notes)
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 715mg | 30% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 9952IU | 199% |
| Vitamin C | 6mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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