One Pot Creamy Vegan Pumpkin Pasta
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!
Servings: 8 servings
Calories: 282kcal
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 or unsweetened plant-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 or gluten-free pasta
- 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
Serving: 1serving | Calories: 282kcal | Carbohydrates: 55g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Sodium: 277mg | Potassium: 488mg | Fiber: 8g | Sugar: 5g | Vitamin A: 9401IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 4mg