One-Pot Creamy Vegan Pumpkin Pasta
This recipe creates a creamy vegan pumpkin pasta cooked in a single pot for a comforting meal. Aromatic spices like cinnamon, nutmeg, and red pepper flakes build a warm flavor base in sautéed onion and garlic. Fresh sage and thyme enhance the sauce, which is deglazed with white wine or vegetable stock. Rigatoni pasta cooks in the broth before pumpkin puree is stirred in near the end, thickening the sauce and coating the pasta with a pumpkin-spiced creaminess. The result is a warmly spiced, savory vegan dish suitable for autumn menus or cozy dinners.
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
Nutrition Facts
Serving: 4 servings (see notes)
Amount Per Serving
Calories 337
% 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.