Vegan One-Pot Pumpkin Pasta

Creamy, festive vegan pumpkin pasta that comes together all in one pot! A quick and easy fall meal that takes less than 30 minutes to make!


12 oz. fettuccini
4 cups vegetable broth
1 cup pumpkin puree
1/2 cup canned coconut milk*
5 cloves garlic, minced
1 medium sweet onion, thinly sliced
2 Tbsp. olive oil
salt + pepper
red pepper flakes, optional
2 Tbsp. olive oil
10 sage leaves
Vegan Parmesan


  1. Add your fettuccini, vegetable broth, pumpkin puree, coconut milk, garlic, onion, and olive oil in a large pot. The pasta will be sticking out of the liquid for now, but that’s okay. Once it starts to soften, you can lower it into the liquid. Or you can snap the fettuccini in half so that it all fits. Up to you!
  2. Bring the mixture up to a boil, covered, over medium-high heat. Lower the heat to medium, vent the lid, and cook for an additional 8-10 minutes, stirring frequently. You’ll want to cook it until most of the liquid has been absorbed.
  3. Meanwhile, you can make your fried sage. Heat olive oil in a small saucepan over medium heat. Add sage leaves and fry until crispy. Immediately remove the leaves from the pan and place them on a paper towel-lined plate to drain. Season with salt.
  4. When your pasta is done, season with salt and pepper and red pepper flakes if desired. Top with vegan parm and your fried sage. Yum!


*Canned full-fat coconut milk works great here to help you create a super creamy sauce. It also adds a curry-ish flavor to the dish. Feel free to swap that with another non-dairy milk.
Adapted from Apron Strings!

Keywords: one-pot pasta, one-pot meal, vegan pasta, pumpkin pasta

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