Pumpkin Pasta

This easy pasta recipe is made in just one pot. The Fall flavors of this dish are perfect to enjoy this season!

Pumpkin Pasta (by From My Bowl)


  • 8 oz pasta
  • 4 cups low-sodium vegetable broth
  • ¾ cup pumpkin puree
  • 2 shallots, minced
  • 2 cloves of garlic, minced
  • 1/4 tsp nutmeg
  • 1 tsp of fresh rosemary (or 1/2 tsp dried rosemary)
  • 1/2 tbsp of fresh sage* (or 1/2 tsp dried sage)
  • 3 tbsp cashew butter (can also use peanut butter)
  • 1 tbsp fresh lemon juice
  • Black pepper, to taste


  1. In a large pot water saute the shallot, garlic, nutmeg, and fresh herbs over medium heat until the shallot and garlic are translucent.
  2. Add the pumpkin puree and cashew butter to the pot and mix well. Once evenly incorporated, add the pasta and vegetable broth. Stir again and bring to a simmer over high heat.
  3. Once simmering, reduce the heat to medium-low and simmer for an additional 12-15 minutes, or until the pasta has cooked completely and only a thick sauce remains in the pot. Stir the mixture every few minutes, to make sure nothing sticks to the bottom of the pot.
  4. Stir in the fresh lemon juice and season with pepper. Divide the pasta into bowls and serve warm with a side of cooked greens or a fresh salad.

Pumpkin pasta

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