One Pot Creamy Vegan Pumpkin Pasta

5 from 1 vote

This pumpkin pasta sauce is vegan and also has a tomato base to it so it is like a pumpkin marinara sauce. This one pot meal is easy to throw together in 30 minutes and fast clean up with only one dish!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian, Vegan, Whole Food Plant Based

Keyword: dairy free, no oil recipe, one pot meals, pumpkin pasta, Pumpkin recipes, pumpkin sauce, Vegan, wfpb

Servings:

Calories: 282kcal

Author: Kim Murphy

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