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I am excited to introduce you all to a new brand of gluten free pasta – The Only Bean! When I connected with The Only Bean, I knew immediately that I wanted to make something with their vegan pasta – as the pasta is made from beans! Plus they are located in Grand Rapids, Michigan, where I lived for many years and still even now, when I am asked “Where do you live?’, my answer is West Michigan – near Grand Rapids!
The Only Bean
Back to connecting with the team at The Only Bean…
So I reached out to them, and they were very receptive to working together on a few recipe posts, so while this post is sponsored – all thoughts and opinions are mine! The Only Bean offers 4 types of bean pastas and they are all 100% made from beans!
Organic Black Bean Fettuccine
Organic Black Bean Spaghetti
Organic Soya Bean Spaghetti
Organic Edamame Spaghetti
All their pastas are protein packed, made 100% from beans and are gluten free, vegan and organic. What a winning combination for those who are plant based, dairy free and gluten free. You can find their products locally in Michigan at many retail grocers and you can buy them on Amazon. So check their site
and order some bean pasta to stock your pantry – you won’t regret it!
For this recipe, I wanted to bring the essence of fall into the pasta pot in both color and taste. Pumpkin was the perfect orange color to pair with The Only Bean’s Organic Black Bean Fettuccine – very festive Halloweenish if you ask me! Can’t you see serving this before you head out with your trick or treaters for a night of candy fun? It would totally set the mood for a spooky night.
But there is nothing spooky about this family friendly pasta dish, even my 6 year old was game for trying it because of the fun colors.
Pumpkin makes a perfect base for the sauce and to that we added some veggie broth, lite coconut milk and savory seasonings and the result is a pasta dish that is so creamy and savory, I licked the bowl clean!
The Black Bean Fettuccini from The Only Bean was a great color to use purely because it fits the Halloween vibes I was going for! My tip here is to let the sauce sit on the pasta for a few minutes to really let the flavor soak in. The addition of kale adds some additional color and nutrition!
If you make this pasta dish we would love to know! Tag us on social media @badtothebowl
*disclaimer: we were provided product to use in this recipe. All opinions are my own.
Creamy One Pot Pumpkin Pasta (Vegan + Gluten Free)
Dairy free pasta dish features seasonal ingredients!
- 1/2 box of The Only Bean Black Bean Fettuccine*
- 1 medium onion, diced
- 1 1/4 cup pure pumpkin puree
- 1 1/4 cup vegetable broth
- 3/4 cup lite coconut milk**
- 1 Tblsp white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary leaves, crushed
- 1/2 teaspoon dried sage
- 1/4 t. red pepper flakes
- 1/4 t. garlic powder
- 2 cups chopped curly kale
- fresh parsley
Make pasta according to box directions, set aside.
In the same stock pot you just cooked the pasta in, water sauté onions and garlic until onions are soft, 3 – 5 minutes.
Stir in vegetable broth, pumpkin puree, lite coconut milk, and white wine vinegar. Add in all seasonings and stir well.
Stir in reserved pasta and add kale.
Stir well until kale is wilted.
Serve with chopped fresh parsley.
*if you do not have The Only Bean pasta (buy it here!) or substitute your favorite gluten free pasta or rice!
**lite coconut milk must be used, regular coconut milk lends too much of a coconut taste