This creamy vegan pumpkin pasta is rich, flavorful, so easy to make, and perfect for fall or whenever you’re craving a comforting pasta dish. The combination of pumpkin and coconut milk creates a luscious sauce that clings beautifully to your favorite pasta, and it's all ready in 20 minutes.
This recipe is ideal for a cozy family weeknight meal. The creamy sauce brings the warmth and comfort of fall to your table, with a touch of seasonal spices and the rich flavor of pumpkin. It’s the perfect way to savor the taste of pumpkin season.
This meal comes together in under 20 minutes, thanks to the convenience of canned pumpkin. There is no need to wrestle with a whole pumpkin or heat up your oven—it is simple, delicious, and ready in a flash.
Don't worry if you don't want to use coconut milk, you can also use this Cashew Cream Recipe or oat milk to keep this a creamy dish.
For another delicious pasta dish, try Easy Vegan Stuffed Shells. And serve any pasta dish with a delicous Vegan Caesar Salad that no one will know is vegan.
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Why You'll Love This Recipe
- Ready in under 20 minutes, making it perfect for busy weeknights.
- Minimal cleanup is required, making it as easy to clean up as it is to prepare.
- This is a great meal for beginner cooks or if you are new to plant-based meals.
- The creamy, mild flavor is a hit with kids and adults alike.
Ingredients
Here's what you'll need for this creamy pumpkin pasta recipe. For quantities, check the recipe card.
- Pumpkin: Grab a can of pureed pumpkin, not pumpkin pie filling. Ask me why I warned you:)
- Coconut Milk: I use a can of coconut milk for this recipe; however, substitute it with oat milk or cashew cream.
- Pasta: Use any pasta shape you want. I'm keen on the ones that hold the sauce, like penne or shells.
How To Make Creamy Vegan Pumpkin Pasta
Pictures of the process...we all love them for a glance into the future. Here's what you'll be doing. See the recipe card for detailed instructions.
Step 1: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
Step 2: Stir in the canned pumpkin purée with the sautéed onions and garlic. Combine well.
Step 3: Pour in the coconut milk and vegetable broth, stirring to combine.
Step 4: Add nutritional yeast, smoked paprika, ground nutmeg, pumpkin spice, salt, and black pepper. Let the sauce simmer over low heat for 10 minutes, stirring occasionally.
Step 5: Cook your favorite pasta according to package instructions while the sauce simmers. Drain and return the pasta to the pot.
Step 6: Pour the creamy pumpkin sauce over the cooked pasta, tossing to coat evenly. Serve immediately, garnished with fried sage, roasted pumpkin seeds (pepitas), and/or red pepper flakes.
Top Tips
- I always recommend salting your pasta water when cooking. Add about one tablespoon of salt per gallon (4 liters) of water. The pasta water should taste like the sea, which helps flavor the pasta as it cooks.
- Serve this immediately, and don't hold back with the garnishes. Garnishes may seem superfluous to some, but they add variety in texture, flavor, and color to your dishes - so garnish away!
- To garnish with sage, visit Crispy Fried Sage Leaves to learn how to make this easy garnish.
Serving Suggestions
- Serve with a slice of warm, crusty bread or garlic bread to soak up the delicious sauce.
- Pair the pasta with a simple side salad of mixed greens, tossed in a light French vinaigrette.
- I like greens in my meals, so wilted spinach, kale, or Swiss chard sautéed with a bit of garlic and olive oil makes me happy.
- Top this pasta dish with Pistachio Pesto, or Sunflower Seed Pesto.
Storage and Reheating
- Leftover creamy pumpkin pasta can be stored in an airtight container in the refrigerator for up to 3 days. To loosen the sauce, reheat gently on the stovetop or microwave at 50% power until heated, adding a splash of plant-based milk or broth if needed.
- To freeze, only freeze the sauce and store it in a reliable freezer-safe container or bag. Defrost in the fridge and warm it up in a pot or microwave before adding it to fresh pasta.
Recipe FAQS
I think making your own would be fine for this recipe. Homemade pumpkin tends to be slightly different in texture and taste, but it should work fine.
You can make the sauce ahead and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before combining with freshly cooked pasta.
If you prefer a thicker sauce, leave out the vegetable broth. For a thinner consistency, add more vegetable broth or milk until you reach your desired texture.
More Vegan Recipes With Pumpkin
Got a minute? I'd love for you to dive into the comments and rate this Creamy Vegan Pumpkin Pasta. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Creamy Pumpkin Pasta
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped ~260 grams
- 3 cloves garlic minced
- 1 15-ounce can pumpkin puree
- 1 14-ounce can coconut milk or unsweetened oat milk
- ¼ cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 teaspoon pumpkin spice
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound of your favorite pasta use gluten-free if needed
- roasted and salted pumpkin seeds aka pepitas and fried sage for garnish
Instructions
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until it’s soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Create the Pumpkin Sauce: Stir in the canned pumpkin puree, ensuring it’s well combined with the sautéed onions and garlic. Pour in the coconut milk and vegetable broth, stirring to combine. You can add more vegetable broth if you prefer a thinner sauce.
- Season the Sauce: Add the nutritional yeast, smoked paprika, ground nutmeg, pumpkin spice, salt, and pepper. Stir well to incorporate all the flavors. Let the sauce simmer over low heat for about 10 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly.
- Adjust the Flavor: Taste the sauce and adjust the seasoning as needed.
- Combine with Pasta: While it simmers, cook your favorite pasta according to the package instructions. Drain and return the pasta to the pot. Pour the creamy pumpkin sauce over the pasta, tossing to coat evenly.
- Serve: Serve the creamy pumpkin pasta immediately, garnished with fried sage, roasted and salted pumpkin seeds (pepitas), and/or red pepper flakes.
Tory says
I tried this today! It was amazing and it was so easy. Thank goodness I had some cans of pumpkin in the pantry. The store doesn't have them in stock yet!
Regi Pearce says
Thanks, Tory. Glad you liked it!