I’ve got another fantastic pumpkin recipe for fall! This creamy pumpkin pasta sauce is dairy free, oil free, and only takes 30 minutes! One pot is all you need for easy clean up with this One Pot Creamy Vegan Pumpkin Pasta Recipe.
I’ve had store-bought pumpkin marinara sauce from a jar before, but of course it’s not whole food plant based with all the cream, added sugar, oil, and high sodium content.
I had to see if I could make a good copy cat, but keep the creaminess and flavor.
This pumpkin pasta is super fast & simple
This was way more simple than I had even imagined! After water sautéing the onions & garlic, you literally throw all the rest of the ingredients in (except the spinach) and simmer until the pasta is tender. Then add the fresh baby spinach, stir, and cook for just a couple minutes longer until the spinach is wilted.
It has just the right amount of liquid to cook the pasta, but end up nice and creamy at the end. Light coconut milk is my go-to now to create the creamy texture with great flavor.
This vegan pumpkin sauce even has a tomato flavor to it, so it’s kind of like a pumpkin marinara sauce.
So yum!
There are just simple ingredients in this One Pot Creamy Vegan Pumpkin Pasta!
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Ingredients:
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 15 ounce can pure pumpkin
- 2.5 cups vegetable broth low sodium
- 1 14 ounce can lite coconut milk
- 1 15 ounce can tomato sauce no salt added
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried sage
- 1/2 teaspoon salt optional
- 16 ounces whole wheat penne or rotini
- 2 cups fresh baby spinach
Directions:
- In a large pot, saute the onion & garlic until softened, about 4-5 minutes. Add rest of ingredients (except spinach) and stir to combine.
- Bring to a boil and then cover & lower heat to simmer. Cook until pasta is tender, stirring occasionally – about 12-15 minutes.
- Stir spinach in and then cook for another 2 minutes or until spinach is wilted. Serve immediately. Store leftovers in a covered container in the refrigerator for up to a week.
Other Pumpkin & Fall Recipes you might like:
- Vegan Pumpkin Spice Muffins
- Healthy Vegan Pumpkin Pancakes
- Vegan Autumn Squash Soup (Panera Bread Copycat)
- Quinoa Stuffed Acorn Squash
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One Pot Creamy Vegan Pumpkin Pasta
Ingredients
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 15 ounce can pure pumpkin
- 2.5 cups vegetable broth low sodium
- 1 14 ounce can lite coconut milk
- 1 15 ounce can tomato sauce no salt added
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried sage
- 1/2 teaspoon salt optional
- 16 ounces whole wheat penne or rotini
- 2 cups fresh baby spinach
Instructions
- In a large pot, saute the onion & garlic until softened, about 4-5 minutes. Add rest of ingredients (except spinach) and stir to combine.
- Bring to a boil and then cover & lower heat to simmer. Cook until pasta is tender, stirring occasionally – about 12-15 minutes.
- Stir spinach in and then cook for another 2 minutes or until spinach is wilted. Serve immediately. Store leftovers in a covered container in the refrigerator for up to a week.
Nutrition
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