Easy Creamy one-pot pumpkin pasta recipe (vegan)
This creamy vegan one-pot pumpkin pasta is the ultimate comfort food—rich, flavorful, and easy to make. Packed with tender pumpkin, aromatic spices, and a luscious, naturally creamy sauce, this dish comes together in a single pot for minimal cleanup. Perfect for cozy weeknight dinners or impressing guests, it’s a versatile recipe that can be customized with your favorite veggies, pasta, and toppings. Whether you’re a pumpkin lover or just looking for a hearty plant-based meal, this recipe is sure to become a new favorite!
Easy creamy vegan pumpkin pasta sauce
Blissfully creamy vegan pumpkin sauce, juicy tomatoes, garlic, onions, and spices come together in this simple budget friendly one pot recipe and through a stroke of cooking magic create a mouthwatering pumpkin pasta with a creamy rich sauce. It’s absolute pasta and pumpkin flavor heaven in one simple 25-minute one pot…and it requires minimal effort, like almost zero effort to create al dente pasta wrapped in creamy pumpkin pasta sauce. If you love a delicious easy meal on a busy weekday then this easy recipe is for you!
Get ready for an easy meal that’s perfect any time of the year. We’re talking The Ultimate easy main dish with a perfect balance of creamy one-pot pumpkin pasta sauce and short cook time. It’s a delicious easy dinner where everything is cooked in the same pasta pot. The only thing you need is a large pot, a few simple ingredients and the right amount of liquid to make a one pot meal in no time.
In this one pot pumpkin pasta recipe we’re covering
Easy Creamy pumpkin pasta recipe
Cozy super creamy easy one-pot pumpkin pasta – a comfy, cozy, flavorful, secretly healthy vegan dinner that doesn’t taste healthy at all. It’s decadent, with a luscious silky pumpkin sauce that takes zero effort to make (because it actually makes itself. You just dump the ingredients into a pot).
When pumpkin recipes meets one-pot recipes = dreamy pumpkin pasta
This is one of those recipes that’s created when a stroke of luck meets my minimal effort lazy cooking and low-on-time cooking style. It’s a dump of all the ingredients into a pot, cover it with spices and vegetable stock, and let the cooking gods do their magic as the pot simmer and bubbles on its own for 20-minutes.
Creamy texture One pot pasta dish
The result of this dump-in-a-pot-and-leave-to-cook strategy somehow turns the diced pumpkins into a magical creamy sauce as the pumpkins turn mushy and melt into the vegetable stock creating a luxe sauce pumpkin sauce that clings to the pasta. We’re talking the ultimate in vegan pasta recipes! Think dreamy pumpkin pasta that’s perfect for a busy night. It’s so fabulously easy to make and so flavor-packed that it’s like a pumpkin party for your tastebuds.
Vegan pumpkin pasta sauce
This plant-based silky pumpkin pasta sauce is a simple, no-fuss, flavor-packed sauce that pretty much makes itself. All you have to do is dump all the simple ingredients into one pot, or very large saucepan, and the sauce magically creates itself as the pumpkin cooks to tenderness and turns itself into a creamy delicious sauce.
As an added bonus in this one pot pumpkin pasta we’re not using any heavy cream substitute to make the creamy sauce. No coconut milk needed, no almond milk, no coconut cream and no splash of milk of any kind. We’re relying on the natural starch of the pasta water together with the heat to turn the pumpkin into a creamy sauce as the pasta cooks. With a good stir and a little bit of cooking time the simple one pot pasta becomes a whole meal!
Creamy pumpkin pasta sauce ingredients
Ingredients you need to make the best easy one-pot pumpkin pasta recipe that’s all vegan and gluten-free (plus, guilt-free as it’s super healthy and full of nutrients)
Pumpkin – you can use almost any type of pumpkin you want for this easy pumpkin pasta sauce recipe. It’s the key ingredient in this Alfredo sauce.
To make the best creamy pumpkin sauce I like to use either:
- sugar pumpkins, also known as sweet pumpkins,
- Hokkaido pumpkins
- or butternut squash are all a fantastic option for savory dishes.
Don’t have pumpkins? (Or don’t want to chop pumpkins?)…don’t worry. You can still make this tasty vegan one-pot pasta recipe. All you need is a can of pumpkin puree (use pumpkin puree without sugar, not the kind you would use as a pumpkin pie filling). Just use 1/2 cup pumpkin purée to get the same creamy sauce texture. It’s a quick way to get the delicious fall flavors as a quick weeknight dinner. Whether you use homemade pumpkin puree or store bought canned pumpkin, almost anything goes to make this feel good foodie dish the whole family will love.
Extra veggies
Onions – any type of onion will do the trick. I used two yellow onions finely diced for this recipe, but you can just as easily use red onions, scallions, or even leeks. All of them add that oniony depth and freshness to the sauce that we want. I found that yellow onion gives the creamy vegan pumpkin pasta recipe a delicious savory flavor. The onions provide a depth of flavor that brings out the best flavors of the pumpkin sauce.
Garlic cloves – finely chopped or grated garlic gives the sauce a hint of the Mediterranean. If you don’t have fresh garlic you can substitute it with 2-3 teaspoons of garlic powder or dried granulated garlic.
Tomatoes – it wouldn’t really be pasta without tomatoes, would it? There’s just something about the way tomatoes and pasta bring out the best in each other. And that’s exactly what happens in this plant-based pasta. Don’t have fresh tomatoes? Don’t worry. You can use a can of diced tomatoes to get that delicious tomato sauce creamy consistency. Or make the creamy vegan pumpkin pasta recipe sauce extra smoky by using a can of fire-roasted tomatoes.
Seasoning and more
Seasoning – salt and black pepper make the base of the seasonings along with Greek spices and veggie broth. If you like extra heat you can add a pinch of red pepper flakes to add extra spice to the vegan pumpkin pasta sauce recipe.
Pasta – almost any kind of dried pasta will do great in this dish. Get creative and add any shapes you want. Long pasta like spaghetti or linguine, or even penne pasta. Or add extra protein by using lentil pasta in this vegan dish. It’s a great way to add protein to the savory sauce dish.
Kinds of pasta I like to use in this easy budget friendly vegan pasta recipe:
- Farfalle – bow tie pasta that’s great for soaking up the sauce.
- Macaroni – soaks up the creamy sauce that sticks to all the nooks and crannies.
- Pasta penne – is always a great pasta for nearly any dish
- Girandole – the type of pasta I used in the pictures. Girandole pasta is great as the sauce clings to the spirals (and any pasta that means I get more sauce with each bite is my kind of pasta).
Cooking Tips for the Creamy Vegan One-Pot Pumpkin Pasta
1. Add Vegan Parmesan for Extra Cheesiness
• For a cheesy, savory finish, sprinkle vegan Parm on top before serving. It enhances the dish with a rich, umami flavor, perfectly complementing the creamy pumpkin sauce. You can use store-bought vegan Parmesan cheese or make your own by blending cashews, nutritional yeast, garlic powder, and a pinch of salt.
2. Top with Toasted Breadcrumbs for Crunch
• Add texture to your pasta by sprinkling toasted breadcrumbs as a topping. To prepare, toast breadcrumbs in a skillet with a little olive oil, garlic powder, and Italian seasoning until golden brown. This crunchy layer adds a delightful contrast to the creamy sauce.
3. Add a Splash of Dry White Wine for a Flavor Twist
• For a deeper and more complex flavor, stir in a splash of dry white wine while the sauce is simmering. The wine enhances the dish with subtle acidity and fruity undertones, elevating the overall flavor. Let the wine cook for a minute or two to reduce and meld into the sauce.
Extra tips
4. Pumpkin Spice lattes Twist: Add Nutmeg
• For a warm and slightly sweet fall-inspired flavor, add ⅓ teaspoon ground nutmeg to the sauce. This “pumpkin spice latte” flavor twist pairs beautifully with the natural sweetness of the pumpkin and makes the dish extra comforting.
5. Boost with Extra Veggies
• Take the pasta to the next level by adding more veggies! Toss in leftover roasted veggies like carrots, sweet potatoes, or Brussels sprouts for added texture and flavor. Alternatively, stir in a handful of fresh spinach or kale leaves during the last few minutes of cooking. The greens will wilt into the sauce, adding a pop of color and extra nutrients.
These tips will help you customize the recipe, adding layers of flavor and texture to make the dish even more exciting and satisfying!
The king or queen of pumpkin pasta recipes
Am I bold to call this tasty healthy vegan pumpkin pasta the King or Queen of pumpkin pasta? Maybe. Do I stand by it? 100% – or make that 1000%
This pumpkin pasta can knock the socks off any other pumpkin pasta I’ve tried. (Yes – Socks. Off)
What makes this the best vegan pumpkin pasta?
- It’s budget-friendly and only uses easy-to-get ingredients like pumpkin, pasta, tomatoes, onions, garlic, and herbs. Most of these things you probably already have in your kitchen or pantry. No special ingredients needed, not even plant-based milk to make the comforting sauce.
- Loaded with the creamiest of creamy pumpkin sauces that require no work from you
- Healthy, full of nutrients, and a tasty low-calorie dinner the whole family will adore
- Vegan, nut-free, and soy-free
- Can be gluten-free – just use gluten-free pasta like lentil pasta, rice pasta, or corn pasta
- Quick 25-minutes one-pot vegan dinner
- This a cozy hug-in-bowl type of recipe that satisfies your tastebuds and makes you feel good
How to make the best easy vegan one-pot pumpkin pasta recipe
It doesn’t get much easier than making this pumpkin pasta. Anyone, no matter what level of cooking skills they have, can make this pasta and create a delicious meal in only 25-minutes.
This is more or less a chop, dump in a pot, simmer, and serve kind of recipe. It requires minimal work for absolute maximum tastiness. With barely any work, you can make a creamy pasta with the best flavor!
Let’s break down the 3 easy steps to creating this simple vegan pumpkin pasta recipe:
Step 1: Add all the ingredients to a large pot, diced pumpkin, tomatoes, onions, garlic, spices and seasoning, nutritional yeast, and vegetable broth or stock. Stir to combine and place the pot on the stove.
Step 2: Cover with a lot of and bring the vegetable stock to a boil. Lower the heat to a simmer, leave the lid on, and let the pasta simmer for 15-20 minutes or until the pasta is cooked tender.
Step 3: Once the pasta is tender, remove the pot from the heat and stir to combine all the ingredients. The pumpkins should be nice and mushy at this point and will turn into a creamier sauce as you stir.
Ladle the pasta into bowls and garnish with fresh basil. Serve and enjoy.
That’s it. You’ve got yourself a tasty homemade butternut squash pasta that’s a bowlful of pure coziness.
How to make one pot of pumpkin pasta in a crockpot
Place all the ingredients in your crockpot and stir to mix. Cook for 3-4 hours on high, or 5-6 hours on low. Stir together to combine and add extra salt if needed. Garnish with fresh basil and serve.
Enjoy.
How to make one pot instant pot pumpkin pasta
Add all the ingredients to the instant pot and stir to combine. Secure the lid and select the high-pressure setting. Cook on high pressure for 7 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed.
Leave to rest for 1 minute to let the sauce thicken slightly. Stir well to combine everything and make the sauce creamy. Ladle the pasta into bowls and garnish with fresh basil. Serve and enjoy.
Vegan pasta topping ideas
Make your own toppings to add crunch and/or extra protein to your pasta. Here are a few easy pasta topping ideas:
- salted toasted cashews
- Roasted chickpeas
- Vegan butter and garlic roasted sage
- Hemp seeds
- Walnuts
- Vegan bacon broken into bits (get my favorite crispy and super easy vegan bacon recipe here)
What I’ve been making lately
- Easy Leftover Broccoli casserole (cream of mushroom)
- 15 bean soup: easy vegetarian 15-bean soup mix recipe
- Easy Olive Garden baked ziti recipe (best no meat)
- Vegetarian pea soup recipe: Andersen’s Split Pea Soup
- Lauki Sabzi: A Delicious and Easy Vegan Indian Curry Recipe
Frequently asked questions
All pumpkins are edible but some definitely taste better than others.
Here are the 4 best pumpkins for cooking:
– Butternut squash
– Hokkaido pumpkin or Gold Nugget
– Long Island cheese pumpkins
– Pie pumpkin or Sugar Pumpkin
You can substitute regular pasta with gluten-free pasta such as lentil pasta, rice pasta, or corn pasta. Always check the packaging ingredients to make sure the pasta is gluten-free.
Yes. See the recipe instructions for how to make pumpkin pasta in a crockpot.
FAQ – All your Pumpkin pasta facts answered
Yes. That’s why it’s also one of the best meal-prep recipes. You can easily make this in advance, or just freeze any leftovers you may have. Top tip: make a double batch of this pumpkin pasta and freeze half for later for a super quick meal another day. Your future self will thank you.
Yes. This pumpkin pasta can easily be made in an instant pot. See the recipe instructions below on how to make instant pot pumpkin pasta.
Let the pasta cool completely and place the cold pasta in a sealed airtight container. Store in the refrigerator for up to 3 days, or freeze for 3-5 months.
Pumpkin pasta is best reheated in the microwave. To reheat, simply place the pasta in a microwave-safe bowl and add a little extra water to the pasta to bring the sauce back to life. Heat for about 1-3 minutes (depending on the serving size and microwave), checking and stirring after 2 minutes. Add more time if needed. The pasta should be warmed all the way through.
Any type of pasta works, but shorter shapes like penne, fusilli, or rigatoni are great for soaking up the creamy sauce. Whole wheat or gluten-free pasta also works well for dietary preferences.
Recipe variations and more
These are blends of dried herbs and spices typically including oregano, thyme, basil, and rosemary. You can make your own by combining equal parts of these dried herbs, along with a pinch of garlic powder or onion powder for extra flavor.
Definitely! You can add spinach, kale, mushrooms, or zucchini to increase the veggie content. For protein, try adding cooked chickpeas, white beans, or tofu cubes.
Nutritional yeast is a deactivated yeast with a cheesy, nutty flavor. It’s optional but adds a delicious umami flavor and is a good source of B vitamins. If you don’t have it, the dish will still be flavorful.
If the sauce is too thick, add a little more vegetable stock or plant-based milk to loosen it. If it’s too watery, let the pasta simmer uncovered for a few extra minutes to thicken.
While it’s best enjoyed fresh, you can freeze the pasta in an airtight container for up to 2 months. Keep in mind that the texture of the pasta may soften slightly upon reheating. Thaw in the fridge overnight and reheat on the stove or in the microwave.
More healthy pasta recipes
- Secret Ingredient Creamy Pumpkin Soup
- Caramelized Spicy Pumpkin, Garlic, and Pepper Pasta
- Better Than Takeout Vegan Pumpkin Curry
- Amazing roasted carrots salad
Super creamy easy one-pot pumpkin pasta
Ingredients
- 2 tbsp Olive Oil
- ½ cup (300g) Hokkaido Pumpkin or Butternut Squash – Diced
- 20 ounces (250g) Pasta – any pasta of your choice
- 5 large Tomatoes – roughly chopped
- 2 small Yellow Onions – diced
- 3 cloves Garlic – finely diced or minced
- 2 tbsp Greek Spice Mix – or Italian spice blend
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 2-3 tbsp Nutritional Yeast – optional
- 2½ cups (6dl) Vegetable Stock
- 1 handful Fresh Basil – chopped
Instructions
Making one pot pasta in a pot
- Add all the ingredients to a large pot, diced pumpkin, tomatoes, onions, garlic, spices and seasoning, nutritional yeast, and vegetable stock. Stir to combine and place the pot on the stove. Cover with a lot of and bring the vegetable stock to a boil. Lower the heat to a simmer, leave the lid on, and let the pasta simmer for 15-20 minutes or until the pasta is cooked tender.
- Once the pasta is tender, remove the pot from the heat, and stir to combine all the ingredients. The pumpkins should be nice and mushy at this point and will turn into a creamier sauce as you stir. Ladle the pasta into bowls and garnish with fresh basil. Serve and enjoy.
How to make one pot of pumpkin pasta in a crockpot
- Place all the ingredients in your crockpot and stir to mix. Cook for 3-4 hours on high, or 5-6 hours on low. Stir together to combine and add extra salt if needed. Garnish with fresh basil and serve.Enjoy.
How to make one pot instant pot pumpkin pasta
- Add all the ingredients to the instant pot and stir to combine. Secure the lid and select the high-pressure setting. Cook on high pressure for 7 minutes. Let the pressure release naturally (it should take 10-15 minutes). Carefully remove the lid and stir to mix everything well. Taste to see if more salt or other seasoning is needed.
- Leave to rest for 1 minute to let the sauce thicken slightly. Stir well to combine everything and make the sauce creamy. Ladle the pasta into bowls and garnish with fresh basil. Serve and enjoy.
