A one-pot vegetarian pasta dish filled with seasonal ingredients and flavors. This Savory Pumpkin Pasta is a sweet and savory comfort food meal that your whole family will love!
If you’re looking for vegetarian comfort food…look no further than this Savory Pumpkin Pasta with Feta and Arugula! It’s the perfect expression of fall flavor in a pasta dish. Filled with creamy deliciousness and totally meatless.
The creaminess of the pumpkin makes for a great alternative to a heavy cream sauce, the beans boost the plant-based protein, the arugula adds a nice zesty tang, the pumpkin seeds add a bit of crunch, and the feta is the perfect savory accompaniment to all the other ingredients!
Easily make this dish vegan, by swapping out the feta cheese for vegan feta cheese like VioLife brand!
Savory Pumpkin Pasta
- Prep Time: 10 minutes
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: pasta
12 oz gluten-free or whole wheat rotini pasta
2 cloves garlic, finely chopped
1/2 of a white sweet onion, diced
1/2 tbsp coconut oil
2 tsp dried thyme
1 tsp dried rosemary
1/4 tsp pumpkin pie spice
1/2 can of pumpkin puree
1/2 cup low sodium veggie broth
1 15 oz can white beans, rinsed and drained
salt and pepper, to taste
4 oz fresh arugula
1/2 cup crumbled feta
2 tbsp olive oil
1/4 cup roasted pumpkin seeds
Cook pasta according to instructions. Meanwhile, in a large saute pan melt coconut oil and saute onion, garlic, and spices until translucent. Add pumpkin puree, veggie broth, salt and pepper, and beans. Simmer on low until heated through. Once pasta is done cooking, remove sauce from heat and mix in the pasta, feta, arugula, and olive oil. Top with more feta and roasted pumpkin seeds to serve.
Swap out feta for vegan feta to make vegan.
Keywords: main dish, pasta, pumpkin, vegetarian, one pot meal, gluten-free, meat-free, dinner, healthy dinner
This is a great dish for meat-lovers and vegetarians alike! With so much flavor and texture, no one will miss the meat and you’ll be satisfied from the heartiness of this meal. You could even roast your own fresh pumpkin and make a puree if you’re feeling ambitious and really want to use as much seasonal produce as possible! Opt for a pie pumpkin as those are the sweetest and will contrast nicely with the salty feta and pumpkin seeds.
I went with gluten-free rotini pasta for this dish, but any whole grain pasta would work well! Gluten-free bean based pastas and whole grain pastas have more fiber and protein than white varieties and to me they TASTE better too!
Check out some of these other healthy pasta recipes…
What’s your favorite type of pasta sauce?
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