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Savory Pumpkin Pasta

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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