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Super creamy easy one-pot pumpkin pasta

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. Instant pot pumpkin pasta and one pot pumpkin recipe
This 25-minutes 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.
Simone - Munchyesta.com
Prep Time 5 minutes
Cook Time 20 minutes
Serving Size 4 people

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.

Notes

This easy pumpkin pasta is meal prep friendly.
One serving is just around 500 calories (depending on type of pasta used it may be more or much less)
Storage:
Refrigerator: This dish can be stored in an airtight container in the fridge for up to 3–4 days. Reheat on the stovetop or in the microwave, adding a splash of vegetable stock or water if the pasta has absorbed too much liquid.
Freezer: 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.