• Leanne Maala - For Micah Siva

One Pot Vegan Pumpkin Pasta

This holiday season, all you need is love… and pasta 🍝


This Vegan Creamy Pumpkin Pasta comes together so quickly! Fuss-free, rich, creamy... and full of flavor and spices that'll have your house smelling like the holiday season in no time.

I don't know about you, but last-minute parties and get-togethers keep popping up during this time of the year and I'm definitely not complaining! It feels great to finally have more chances to spend time with our friends and loved ones. If you need to whip up something quick for a holiday lunch out or dinner with friends, then this pumpkin pasta is the answer to all of your problems!

It's a one-pot recipe that definitely doesn't skimp on the substance or the flavor.

Trusty pot? Check. Your favorite pasta? Check. A cup of trusty pumpkin puree? Check. Time for us to get cooking!

It's healthy, easy, and the perfect cozy meal for you and the ones you love.


One Pot Vegan Pumpkin Pasta

Author: Micah Siva


  • 1 tbsp olive oil

  • 3 cloves garlic, chopped

  • 1 cup water or vegetable broth

  • 2/3 cup coconut milk, canned

  • 1/3 cup white wine

  • 1 tsp Dijon mustard

  • 1 cup pumpkin puree

  • 8oz pasta (I used rigatoni)

  • ¼ cup nutritional yeast

  • Salt and pepper to taste


  1. Heat oil in a medium-sized pot over medium heat.

  2. Add garlic, cooking 3-4 minutes or until fragrant.

  3. Add water, coconut milk, wine, mustard, and pumpkin. Bring to a boil.

  4. Once boiling, add pasta and nutritional yeast.

  5. Cook, covered for 6-7 minutes. Remove the lid, and cook for an additional 1-2 minutes or until pasta is cooked and the sauce has thickened.

  6. Season with salt and pepper.

  7. Enjoy!

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