10-Minute Vegan Pumpkin Pasta
A quick and cozy meal that celebrates the comforting flavors of fall with pumpkin pasta, perfect for busy weeknight dinners.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 8 oz (or 2/3 box) pasta, cooked
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons flour
- 1 1/2 cups pumpkin puree
- 1/4 cup cooking pasta water
- 1/4 cup stock or water
- 1 teaspoon salt
- Pepper to taste
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried thyme
Instructions
- Cook your pasta: Boil a pot of salted water, add the pasta, and cook according to package instructions until al dente, usually about 8–10 minutes. Reserve 1/4 cup of the cooking water before draining.
- Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the garlic in the last minute, cooking until soft.
- Thicken it up: Stir in the flour and let it cook for about a minute to form a roux.
- Bring in the star—pumpkin!: Whisk in the pumpkin puree along with the stock or water, mixing until smooth. Adjust with more liquid if too thick.
- Season it right: Add in the reserved pasta water, salt, pepper, nutmeg, cinnamon, and thyme. Stir well and taste.
- Combine and serve: Toss your cooked pasta into the skillet and mix until each piece is coated in sauce.
Notes
Serve with freshly cracked pepper and a sprinkle of thyme or a swirl of olive oil for extra flair. Pairs well with a green salad or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pumpkin pasta, vegan pasta, quick meals, fall recipes, cozy dinner