One Pot Dairy-Free Creamy Pumpkin Pasta

Fall is here technically, but doesn't feel like it in the Pacific Northwest. What feels like an extended summer during the day, the cooler evening nights ignite a craving for something hearty. This easy one-pot pasta is the perfect meal to make after a busy work day. Made in under 30 minutes, one pot, no mess. 

I will demo this recipe live on zoom October 13 at 6pm PST with Guided Fitness. Click Here to Register.

One Pot Creamy Pumpkin Pasta
Total Time: 20-30 minutes

Ingredients: 
1 16 oz package of pasta
2 cans of pumpkin** See Notes
5 cups of vegetable broth ** See Notes
1/2 cup white wine (dry works well like sauvignon blanc)
2 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
1 tsp salt
1/8 tsp pepper
1/8 tsp red pepper flakes
1/4 tsp nutmeg
pinch of cinnamon
2-4 oz dairy free cream cheese 

Directions:
In a pot, begin by sautéing the onion and garlic in olive oil for several minutes or until translucent. Stir in the spices and mix for one minute. Next, add the white wine, mix well, and let it cook down for 1-2 minutes. Add the 5 cups of  broth, 1.5 cans of pumpkin, mix well, and then add in the pasta. 

Bring liquid to a boil, but then reduce to a simmer. Let this cook until the pasta is edible. Once edible, remove from heat and adjust spices if necessary. Add the cream cheese and mix until well combined. From here, if you want a richer/deeper pumpkin flavor, add in the additional pumpkin puree. Pasta will thicken upon cooling and the flavors really settle once cooled or even as leftovers. 

**Note: When cooking an entire bag of pasta, there needs to be enough liquid. I recommend starting with 5 cups of broth, and add more if needed. Adding more adds a more vegetable flavor. I also recommend starting with 1.5 cans of pumpkin. Adding the entire 2 cans does give this a very strong pumpkin flavor. Again I recommend 1.5 cans of pumpkin to start and then add additional puree at the end if needed. 

Follow