About This Recipe
This Creamy Vegan Pumpkin Pasta is my go-to fall dinner when I want something cozy but still quick. The sauce is silky and rich, made with pumpkin puree, garlic, and a hint of sage for that earthy flavor that tastes like fall in a bowl. It’s comforting, flavorful, and entirely dairy-free—but you’d never guess.
Why You’ll Love This Recipe
- Ready in just 25 minutes
- Creamy, cozy, and packed with flavor
- Perfect for weeknights or dinner parties
- Vegan and easily gluten-free
- Made with pantry staples (hello, canned pumpkin!) or homemade pumpkin puree
Ingredient notes
- Pumpkin Purée: Canned works perfectly here, but roasted pie pumpkin gives a fresher, slightly sweeter flavor.
- Vegan Cream: Use cashew cream, oat cream, or coconut milk—whatever you prefer.
- Garlic & Chile Flakes: These add flavor and gentle heat. Skip the chile if you want it mild.
- Sage: Dried sage gives subtle aroma; fresh sage fried in olive oil adds texture and depth.
- Pasta: Use your favorite shape—orecchiette, fettuccine, or gluten-free pasta all work great.
Step-by-Step Instructions
How to Make It
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Save 1 cup of the cooking water.
- Sauté Aromatics: In a skillet, heat olive oil over medium. Fry sage leaves until crisp, then set aside. Add garlic and chile flakes; cook 30 seconds, just until fragrant.
- Make the Sauce: Add pumpkin purée, vegan cream, salt, pepper, and dried sage. Stir and simmer for 2–3 minutes until creamy.
- Combine: Toss pasta directly into the sauce. Add a splash of pasta water as needed until the sauce coats every piece.
- Serve: Top with fried sage leaves, vegan Parmesan, and a sprinkle of parsley or chili flakes.
Variations
- Add sautéed spinach or kale for extra greens.
- Swap pumpkin for butternut squash purée.
- Make it smoky: stir in a pinch of smoked paprika or chipotle.
Home-Cook Tips
- Always reserve pasta water—it’s the secret to a silky, restaurant-style sauce.
- Don’t overheat the garlic or sage; they can turn bitter fast.
- For the creamiest texture, blend your vegan cream before adding it to the pan.
FAQ
Creamy Vegan Pumpkin Pasta
This Creamy Vegan Pumpkin Pasta is the kind of cozy dinner you’ll want all fall long. It’s rich, flavorful, and ready in just 25 minutes—perfect for busy weeknights or when you’re craving something comforting but still wholesome. The sauce is made with pumpkin purée, garlic, and sage for a silky, dairy-free pasta that tastes like fall in a bowl.
Equipment
- Large pot (for boiling pasta)
- 4–5 qt skillet or braiser
- Slotted spoon or tongs
Ingredients
- Pasta & Sauce Base
- 16 oz pasta orecchiette, fettuccine, or gluten-free pasta
- 2 tbsp olive oil
- 4 garlic cloves thinly sliced
- 1 tsp red chili flakes or 2–3 dried chile de árbol
- 1 cup pumpkin purée canned or homemade
- 1 cup heavy cream cashew cream, oat cream, or coconut milk
- 1 cup reserved pasta water
- ¼ tsp dried sage
- 2 tsp salt
- 1 tsp freshly ground black pepper
- To Serve
- Fried sage leaves optional but highly recommended
- Vegan Parmesan cheese optional
- Fresh parsley or chives chopped
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
- Make the Sauce
- In a large skillet, heat olive oil over medium heat. Add sage leaves if using and fry until crisp (about 30 seconds). Remove and set aside.
- Add garlic and chili flakes, cooking for about 30 seconds—just until fragrant, not brown.
- Add Pumpkin & Cream
- Stir in pumpkin purée, vegan cream, dried sage, salt, and pepper. Cook for 2–3 minutes until creamy and heated through.
- Combine Pasta and Sauce
- Add cooked pasta to the skillet and toss to coat. Add pasta water as needed, starting with ½ cup, until the sauce clings perfectly to the pasta.
- Taste & Serve
- Adjust salt and pepper. Serve immediately with fried sage leaves, vegan Parmesan, and fresh parsley.
Notes
To Store:
Let pasta cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. To Reheat:
Warm gently on the stovetop with a splash of vegetable broth or coconut milk to bring back the creamy texture. Ingredient Swaps: Substitute pumpkin with butternut squash purée or sweet potato purée. Use smoked paprika or chipotle powder for a smoky flavor. Swap sage for thyme or rosemary if preferred. Pro Tip:
Reserve that starchy pasta water—it’s liquid gold for creating a silky sauce!
Let pasta cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. To Reheat:
Warm gently on the stovetop with a splash of vegetable broth or coconut milk to bring back the creamy texture. Ingredient Swaps: Substitute pumpkin with butternut squash purée or sweet potato purée. Use smoked paprika or chipotle powder for a smoky flavor. Swap sage for thyme or rosemary if preferred. Pro Tip:
Reserve that starchy pasta water—it’s liquid gold for creating a silky sauce!
Nutrition
Serving: 1servingCalories: 475kcalCarbohydrates: 62gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 798mgPotassium: 306mgFiber: 4gSugar: 5gVitamin A: 6990IUVitamin C: 3mgCalcium: 60mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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