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.
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!
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.
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 🙂