One-Pot Creamy Vegan Pumpkin Pasta
User Reviews
5
One-Pot Creamy Vegan Pumpkin Pasta
Description
One-Pot Creamy Vegan Pumpkin Pasta begins with sautéing diced yellow onion and minced garlic in olive oil or butter substitute. Ground cinnamon, nutmeg, red pepper flakes, and ginger are toasted with fresh sage and thyme, imparting a fragrant, spice-forward profile. The pan is deglazed with white wine or vegetable stock, scraping up any browned bits to intensify flavor. Vegetable stock is added along with rigatoni pasta to cook until nearly al dente.
An optional cornstarch slurry can be prepared to thicken the sauce, stirred into the pot before pumpkin puree joins the mix during the last few minutes of pasta cooking. This method integrates the pumpkin seamlessly into the sauce, allowing the pasta to absorb the warming spice blend and creamy texture provided by the pumpkin. The balanced use of warming spices and herbs creates a complex but mild flavor.
The dish yields two large or four smaller servings, making it suitable as a main dish or a hearty side. Suggested accompaniments include toasted parmesan or breadcrumb toppings to add texture contrast and enhance taste. The creamy pumpkin sauce can complement other fall or winter dishes.
Serving tips include tasting for salt during cooking and adjusting thickness with cornstarch if preferred. Leftover sauce or pasta can be refrigerated for subsequent meals.
Ingredients
- 2 Tablespoons olive oil or unsalted butter
- 2/3 /3 cup yellow onion diced
- 4 garlic minced, cloves
- 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 to taste
- black pepper to taste
- 1 Tablespoon sage finely chopped, fresh
- 1 teaspoon thyme chopped, fresh
- 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 pumpkin puree not pumpkin pie filling, 100%
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!
Notes
- This recipe makes two large or four smaller servings, suitable as a main or a side dish.
- To add texture, prepare parmesan breadcrumbs by toasting panko with butter or olive oil, then mixing in parmesan or nutritional yeast once cooled.
- Taste the sauce during cooking to adjust salt levels as needed.
- The optional cornstarch slurry helps thicken the sauce if a creamier texture is preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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