Vegan Pumpkin Pasta

If you’re looking for a creamy, comforting and delicious fall pasta dish that’s ready in 20 minutes, look no further than this vegan pumpkin pasta! Made with pantry staples like vegetable broth, coconut milk, pumpkin puree and your favorite pasta, this dish is perfect for an easy family dinner. Plus, it’s dairy free and easily made gluten free by swapping out the pasta for a gluten free pasta. The pumpkin puree adds a touch of sweetness and creaminess and the vegetable broth, sage and garlic add depth of flavor. This vegan pumpkin pasta is the perfect comfort food for a chilly fall evening (but I honestly love to eat this all year round). Whether you’re looking for a quick and easy weeknight meal or a delicious dish to impress your guests, this vegan pumpkin pasta is is bound to be a hit!

Why You’ll Love This Meal

It’s a great way to use up leftover canned pumpkin!

It is basically a hug in a bowl.

It is a kid-friendly dish!

This vegan pumpkin pasta is super versatile and can be served as a main course or side dish.

It is a budget-friendly recipe that’s easy to make on a weeknight.

This meal is perfect for new cooks!

This pasta is perfect if you want a meal that sounds fancy but is super simple to make.

Equipment Needed

All you need to make this vegan pumpkin pasta is a cutting board, knife, pot, pan and spoon. I love my Caraway pans because they are non-toxic, gorgeous and also easy to cook with!

Ingredients Needed

Oil: Oil will be used in this recipe to grease the pan! I prefer to use avocado oil here because of its high smoke point!

Sweet Onion: Sweet onions are a type of onion that is known for its mild, sweet flavor. They are also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. Sweet onions contain quercetin, which is an antioxidant. Sweet onion adds a delicious sweetness and depth of flavor to pumpkin pasta. They also help to balance out the richness of the pumpkin puree. Choose sweet onions that are firm and have smooth, dry skin.

Garlic: Garlic is a member of the onion family and is known for its strong, pungent flavor. It is a staple ingredient in many cuisines around the world. Garlic is a good source of vitamins and minerals, including vitamin C, manganese, and selenium. It also contains antioxidants, which can help to protect the body from damage. Garlic adds a savory and pungent flavor to pumpkin pasta. It also helps to balance out the sweetness of the pumpkin puree.

Broth: Vegetable broth is a flavorful and versatile liquid that can be used in a variety of dishes, including pumpkin pasta. It is made by simmering vegetables in water, and it is a good source of vitamins, minerals, and antioxidants. Vegetable broth is also a good source of antioxidants, which can help to protect the body from damage. Vegetable broth adds a savory flavor to pumpkin pasta. It also helps to balance out the sweetness of the pumpkin puree.

Pumpkin Puree: Pumpkin puree is a versatile and nutritious ingredient that can be used in a variety of dishes, including pumpkin pasta. It is made from cooked and mashed pumpkin, and it is a good source of vitamins, minerals, and antioxidants. Pumpkin puree is also a good source of antioxidants, which can help to protect the body from damage. When used in pumpkin pasta, pumpkin puree adds a sweetness and creaminess to the sauce. It also helps to thicken the sauce and give it a smooth and velvety texture. Make sure you are using pumpkin puree, not pumpkin pie filling.

Coconut Milk: Coconut is a versatile ingredient that can be used in a variety of dishes, including pumpkin pasta. It adds a unique and delicious flavor to the sauce, and it also gives the sauce a creamy and smooth texture. The flavor of coconut is often described as sweet, nutty, and tropical. It has a complex flavor profile that includes notes of vanilla, butter, and cream. When used in pumpkin pasta, coconut helps to balance out the sweetness of the pumpkin puree and add a depth of flavor to the sauce. Use full-fat coconut milk or cream for the creamiest texture and flavor.

Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off their website.

Sage: Sage is a fragrant herb that is native to the Mediterranean region. It has a long history of use in cooking and medicine. Sage is a good source of vitamins and minerals, including vitamin A, vitamin C, and calcium. It also contains antioxidants, which can help to protect the body from damage. Sage has a strong, earthy flavor with hints of mint and citrus. It is often used in savory dishes, such as roasted chicken, pork, and stuffing. When used in pumpkin pasta, sage adds a depth of flavor and complexity to the sauce. It also helps to balance out the sweetness of the pumpkin puree.

Pasta: Pasta is a versatile food that can be used in a variety of dishes, from simple pasta dishes to more complex recipes. Pasta is a good source of carbohydrates, which provide the body with energy. If you are gluten free, be sure to purchase a gluten free pasta. My favorite brand is Jovial. I love to stock up on all of my gluten free, dairy free and vegan staples at Thrive Market because they have great prices and they deliver right to your doorstep. If you use my link, you can get 40% off your first order!

Step-By-Step Instructions

Step 1: Gather your ingredients.

Step 2: Chop the onion and mince the garlic.

Step 3: Add oil to your pan. Add in garlic and onion and cook over med-high heat until lightly browned.

Step 4: While the onion and garlic cook, cook pasta according to the package.

Step 5: Add the coconut milk, pumpkin puree, chicken broth and salt to the onion and garlic mixture. Simmer on medium heat until sauce thickens, about 5-10 minutes.

Step 6: Chop sage leaves and stir into sauce. Additionally, you can also toast your sage leaves in a pan by cooking them on low-med heat for about 1 minute and using them for garnish.

Step 7: Serve your pasta in bowls, pour pumpkin sauce over pasta and enjoy! Feel free to garnish with additional herbs like basil or rosemary, if desired!

Storage

Place the pasta and sauce in separate airtight containers. This will prevent the pasta from absorbing too much sauce and becoming soggy. Store the pasta and sauce in the refrigerator for up to 3-4 days. To reheat, simply heat the sauce in a saucepan over medium heat until warmed through. Then, add the pasta to the sauce and stir to combine. You may need to add a little bit of water, milk, or vegetable broth to thin the sauce out if it has thickened. You can also reheat the pasta and sauce in the microwave. Simply microwave on high for 1-2 minutes, or until heated through.

If you want to store your vegan pumpkin pasta for longer, you can freeze it for up to 3 months. To freeze, place the pasta and sauce in separate freezer-safe bags or containers. Label the bags or containers with the date and contents. To thaw, simply place the pasta and sauce in the refrigerator overnight. Once thawed, you can reheat them as instructed above.

Variations

If you would like to add extra spice to this pasta sauce, feel free to add in some paprika, cayenne pepper or red pepper flakes for an extra kick!

For additional nutrients, add some roasted vegetables into the pasta like broccoli, brussels sprouts or spinach!

Crumble vegan cheese over the top for a flavorful topping.

Feel free to add chopped walnuts or pecans over the top for. anutty crunch.

Add a dollop of pesto to each serving of pasta for a flavorful boost.

Drizzle balsamic vinegar or maple syrup over the pasta before serving for a touch of sweetness.

Serve the pasta with a side salad or crusty bread for a complete meal!

How To Toast Sage

To toast sage, heat a small skillet over medium heat. Add the sage leaves to the skillet and cook for about 1 minute, or until the leaves are crisp. Remove the leaves from the skillet and let them cool before using. Once the sage leaves are toasted, you can use them to garnish dishes, add them to soups and stews, or crumble them and use them as seasoning. Watch the sage leaves closely while they are toasting. They can burn quickly, so it’s important to remove them from the heat as soon as they are crisp. Toasted sage leaves can be stored in an airtight container for up to 2 weeks.

Recipe FAQ

Can I make this gluten free?

Yes! You can make this gluten free by using gluten free pasta and making sure your broth is gluten free.

Can I make this low carb?

One way is to use low carb pasta noodles. They can be found at most grocery stores and online retailers. Another way to make pasta low carb is to use a spiralizer to make noodles from vegetables. Popular vegetables to use for spiralized noodles include zucchini, spaghetti squash, and sweet potato. To make spiralized noodles, simply wash and trim the vegetable of your choice, then use a spiralizer to create noodles.

Can I use almond milk instead of coconut milk?

I would not recommend using almond milk because it is not thick enough and your sauce will turn out too thin.

Can I use homemade pumpkin puree?

Yes! Feel free to use homemade pumpkin puree.

Can I double this recipe?

Yes, feel free to double this recipe! This is a great idea for hosting gatherings.

What kind of pasta can I use?

Short pasta shapes, such as penne, rotini, and macaroni, are a good choice for vegan pumpkin pasta because they hold the sauce well. Long pasta shapes, such as spaghetti, fettuccine, and linguine, are also a good option for pumpkin pasta. They can be tossed with the sauce to create a creamy and flavorful dish. Whole wheat pasta is a healthier option than traditional pasta, and it can add a nutty flavor to pumpkin pasta. If you are gluten free, feel free to use gluten free pasta!

Related Recipes

Try these delicious vegan recipes next:

Harvest Bowl

Dairy-Free Potato Nachos

Crunchy Broccoli Salad

Dairy-Free Mac and Cheese

Crispy Toasted Raviolis

If you make this vegan pumpkin pasta recipe and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or Tik Tok.