Easy Pumpkin Pasta – Single Serving

pumpkin pasta

Y’all know I’m hardcore into pumpkin these days.  I just love my orange vegetables and fall produce is chock full of them.  Sweet potatoes, acorn squash, pumpkin, butternut squash—I like them all.   

Fun fact: at a recent doctor’s appointment, I was told that my skin color looked a bit orange.  The doctor asked if I drink a lot of carrot juice.  I haven’t had carrot juice in years but I do eat A LOT of orangey fruit and veg.  I tried abstaining from beta carotene rich plants for, like, a week and then luteal phase happened.  Soooo I’m in squash heaven right now and will get back to human civilization (aka skin color) sometime in the future. 

For now, we have pumpkin pasta to enjoy! 

Just like my Broccoli and Carrot Pasta with Parlsey-Cilantro Pesto, this pasta recipe is also adaptable.  I like using sage or thyme in this recipe but italian seasoning or curry powder would probably taste really good, as well! 

I served mine with some fresh salad greens (as shown) but try mixing in 2 handfuls of spinach!  The greens wilt slightly from the heat of the pasta and there is definitely enough pumpkin sauce to go around.  It’s super creamy without any milk!   

As a finishing touch, I like to toast some walnuts to add a bit of a savory crumble to the dish.  You could also just sprinkle more nutritional yeast or some hemp seeds to pump up the protein.  Whatever spin you take on this, let me know by tagging me on Instagram or leaving a comment down below.  I greatly value your feedback 🙂 

Recipe time!  

Pumpkin Pasta
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 1 serving
  • A 2 or 3 oz serving of pasta
  • 1 ½ cup pumpkin puree
  • 1 tbsp nutritional yeast
  • ¼ tsp onion powder
  • ½ tsp ground sage or thyme
  • ¼ to ½ tsp salt
  • 1 tbsp toasted walnuts, for topping
  1. Boil a serving of pasta (2 or 3 oz works) until al dente.
  2. In a bowl, mix up ½ cup pumpkin puree, 1 tbsp nutritional yeast, ¼ tsp onion powder, ½ tsp ground sage, and salt (I like a scant ½ tsp).
  3. When pasta is cooked, reserve half a cup of water before draining.
  4. In the bowl, or the pot you boiled the pasta, add the pumpkin mixture to the pasta. Add 3-4 tbsp of reserved cooking water to create a saucey texture. And you're finished!
  5. I like to add toasted walnuts to the top but this pasta also tastes delish with spinach mixed in. Feel free to sprinkle extra nutritional yeast, too 😉

This recipe is made in participation of the #Banzaplus5 recipe contest on Instagram.  See my other entry here.

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