Vegan Pumpkin Pasta – This is a vegan favorite

Published by: December 6, 2022 Updated: December 6, 2022 by Alison Andrews This post may contain affiliate links

This vegan pumpkin pasta is creamy, rich, full of flavor and super easy to make. Best of all it comes together in 20 minutes or less!

This creamy vegan pumpkin pasta is delicious and satisfying and the perfect comfort food for any occasion.

But aside from how good it tastes, you’ll love that it only takes 20 minutes to make.

It’s made with canned pumpkin, coconut milk, and spices for a quick and easy dinner that’s seriously delicious. So if you have canned pumpkin puree from those delicious fruit recipes, this is the way to use it.

For more vegan pasta recipes ready in 20 minutes or less, try our Vegan Broccoli Pasta and our Vegan Vodka Sauce.

Recipe Ingredients:

Material notes

• the pasta – You can use any pasta, we used spaghetti.
• Pumpkin puree – Canned pumpkin puree is the easiest and is what we used. However, if you prefer freshly made pumpkin puree, you can use that too.
• Coconut milk – Should be canned, full fat and unsweetened. Canned, unsweetened coconut cream can be used for a richer version.

Step by step instructions

You’ll find complete instructions and measurements on the recipe card at the bottom of the post. This is a summary of the process to go with the process photos.

• Cook your pasta according to package directions. Once it’s cooked, drain it and set aside ½ cup of the pasta water for later use.
• While the pasta is cooking, start your sauce.
• Add vegan butter to a pot over medium heat and melt it.

• Add the garlic powder, red pepper flakes, dry sage and oregano and fry for a minute to lightly toast the spices.

• Add coconut milk and canned pumpkin puree and stir until smooth.

• Add nutmeg, garlic powder, onion powder, salt and pepper and mix well and then bring to a gentle simmer.

• Let it simmer for about 5 minutes and thicken slightly. Taste test and add more salt and pepper as needed (to taste).

• Once the pasta is cooked add to the sauce and fold.

• Add a small amount of the reserved pasta water and toss it with the pumpkin pasta, this helps thin the sauce and helps coat the pasta better. Add a little at a time until you get the right consistency.

Serving advice

Serve sprinkled with fresh chopped parsley and black pepper. It also goes with sides like vegan garlic bread or vegan focaccia.

A side salad like Vegan Broccoli Salad, Vegan Chickpea Salad or Vegan Greek Salad would also be great.

Success Tips

Add salt to your pasta water while cooking. This is even more important because we save some of the water the pasta cooks in and add it to our sauce. So a little salty is better.

Reserve half a cup of pasta water. Set aside the water that cooked your pasta. That’s because a few splashes of salty, starchy pasta water helps emulsify your sauce.

Gluten free. Use any gluten free pasta to make this dish completely gluten free.

Storage instructions

Store leftovers in a covered container in the fridge for 3-4 days. It heats up very well in the microwave.

You can freeze it for up to 3 months. Thaw overnight in the refrigerator.

More quick and easy vegan pasta recipes

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