Creamy Vegan Pumpkin Pasta

Vegan Creamy Pumpkin Pasta! This delightful dish combines the rich, earthy flavors of pumpkin with heavy cream, creating a mouthwatering pasta sauce that's both comforting and entirely plant-based. Whether you're a seasoned vegan or simply looking for a new pasta recipe, this Vegan Creamy Pumpkin Pasta will quickly become a favorite in your repertoire.

This hearty and delicious vegan pumpkin pasta dish is perfect for a cozy dinner. It’s packed with rich pumpkin flavor, creamy sauce, and aromatic spices. Read on to discover how easy it is to bring this nutritious and Instagram-worthy meal to your table!

Creamy Vegan Pumpkin Pasta topped with a sprig of sage, served with a fork.

Vegan Creamy Pumpkin Pasta

Fall is the perfect time to indulge in pumpkin-flavored delights. While pumpkin pies and lattes often take the spotlight, let’s not forget the savory dishes that can be created using pumpkin.

This creamy vegan pumpkin pasta will not only satisfy your taste buds but is also a nutrition powerhouse. Packed with vitamins, potassium, and fiber, it’s a dish that both vegans and non-vegans will love.

The ingredients for a Creamy Vegan Pumpkin Pasta dish are laid out on a table.

Ingredients

  • Pasta (gluten-free pasta for those with dietary restrictions): use short or long. Use your favorite.
  • Olive oil
  • Garlic cloves, thinly sliced
  • Red chili flakes or chile de arbol
  • Pumpkin puree (canned pumpkin or homemade pumpkin puree)
  • Heavy cream
  • Pasta water
  • Dried sage
  • Salt and freshly ground black pepper
  • Fried fresh sage leaves for garnishing
  • Optional: Vegan parmesan cheese and fresh parsley for garnish

Step by Step Instructions

Prep the Pasta and Ingredients:

  1. Boil Pasta: Boil a pot of water and cook the pasta according to package instructions. Don’t forget to salt your pasta water heavily.
  2. Prep Time: While the pasta is cooking, slice the garlic cloves.

Cook the Pumpkin Sauce:

  1. Medium Heat: In a pan over medium heat, add olive oil. Fry your sage leaves if using. Don’t let the oil get very hot; it may burn the sage leaves and the garlic as well.
  2. Garlic and chile: Add the sliced garlic to the pan. Stir and cook until fragrant, about 30 seconds. Be careful not to burn the garlic; add the chili flakes or chile de arbol to release its flavors. It should take 20- 30 seconds. Again, be careful not to burn the aromatics.
  3. Add Pumpkin: Stir in the pumpkin puree.
  4. Liquid Ingredients: Pour in the heavy cream and slowly mix with the puree. Add a good pinch of salt, freshly ground black pepper, and the dried sage.
  5. Stir and Cook: Stir the mixture well and let it cook for about 2 minutes.
  6. Add your pasta: With a slotted spoon, add your pasta to the sauce; if you are using long pasta, use kitchen thongs. Stir until the pasta is well-coated. If it is dry, start by adding half a cup of pasta water (the water where the pasta is cooked).

Serve

  1. Taste and Adjust: Check the taste and adjust the salt or other spices as needed.
  2. Garnish: Top each dish with one or two fried sage leaves or sprinkle some vegan parmesan cheese and fresh parsley or your favorite fresh herbs before serving.

How to fry sage

Frying sage is a simple and delicious way to enhance the flavor of this aromatic herb. Crispy fried sage leaves can be used as a garnish for a variety of dishes, adding a fragrant and savory crunch. Here’s how to fry sage in a few easy steps:

Ingredients: fresh sage leaves, Olive oil or vegetable oil (for frying), Salt (optional).

Prepare the Sage Leaves: Start by selecting fresh sage leaves. You can use whole leaves or choose to cut larger leaves into smaller pieces if you prefer. Rinse the sage leaves under cold water and pat them dry with a paper towel. It’s essential to ensure the leaves are completely dry before frying to prevent splattering.

Heat the Oil: In a skillet or frying pan, pour enough olive oil or vegetable oil to cover the bottom of the pan in a thin layer. You’ll want enough oil to submerge the sage leaves partially.

Heat the oil over medium-high heat until it’s hot but not smoking. To check if it’s ready, you can insert the tip of a sage leaf into the oil. If it sizzles immediately, the oil is hot enough.

Fry the Sage: Carefully add the sage leaves to the hot oil. Be cautious, as the oil can splatter when the leaves are added. Fry the sage leaves for about 20-30 seconds on each side or until they turn crispy and bright green. The cooking time may vary slightly depending on the size and thickness of the leaves. Use a slotted spoon or tongs to flip the sage leaves as needed to ensure even cooking.

Remove and Drain: Once the sage leaves are crispy and lightly browned, carefully remove them from the hot oil using the slotted spoon or tongs.

Place the fried sage leaves on a plate lined with paper towels to drain any excess oil. You can also sprinkle a pinch of salt on the fried sage for added flavor if desired.

Frying sage is a quick and easy process that elevates the flavor of this fragrant herb. The crispy texture and savory taste of fried sage make it a wonderful addition to many dishes, adding a burst of aroma and flavor to your culinary creations. Enjoy experimenting with this delightful technique!

Tips for making the best vegan pumpkin pasta sauce

  • Dairy-Free Cream: Some might wonder how this dish can be creamy without dairy—the secret lies in the cashew heavy cream. But you can also substitute with vegan sour cream or coconut milk.
  • Pasta Shape: Feel free to experiment with other pasta types, like brown rice pasta. You can use your favorite pasta shape for this recipe, whether it’s penne, fettuccine, or rotini. Different shapes can add variety and texture to your dish
  • Don’t Overcook the Pasta: Cook the pasta just until it’s al dente. Overcooking can result in mushy pasta when you combine it with the sauce.
  • Fresh vs Canned Pumpkin: While canned pumpkin is convenient, using pie pumpkin can give the dish a fresher taste.
  • Storage: The vegan pumpkin pasta sauce can be stored in the fridge for up to 5 days.
  • vegan Parmesan Cheese: While optional, adding vegan Parmesan cheese can enhance the cheesy flavor of the sauce. You can also sprinkle some on top as a finishing touch.
  • Vegan Parmesan Cheese: While optional, adding vegan Parmesan cheese can enhance the cheesy flavor of the sauce. You can also sprinkle some on top as a finishing touch.

Why This Vegan Pumpkin Pasta is a Must-Try

  1. Instagram-Worthy: Its vibrant color and creamy texture make it a hit on social platforms like Instagram and Pinterest.
  2. Nutritional Value: The pumpkin puree is rich in Vitamin A, and the dish overall is a good source of fiber and potassium.
  3. Versatile: Feel free to add vegetables like butternut squash for extra nutrition and taste.
  4. Quick and Easy: With a total time of 30 minutes (10 minutes prep time and 20 minutes cook time), this dish is perfect for a weeknight dinner.

Frequently asked question

Is pumpkin puree the same as canned pumpkin? Yes, they are the same thing.

How do I make vegan pumpkin pasta with coconut milk? Substitute the heavy cream with coconut milk.

Other Epic pumpkin recipes

Creamy Vegan Pumpkin Pasta topped with a sprig of sage, served with a fork.

Creamy Vegan Pumpkin Pasta

Alejandra Graf
Vegan Creamy Pumpkin Pasta! This delightful dish combines the rich, earthy flavors of pumpkin with heavy cream, creating a mouthwatering pasta sauce that's both comforting and entirely plant-based. Whether you're a seasoned vegan or simply looking for a new pasta recipe, this Vegan Creamy Pumpkin Pasta will quickly become a favorite in your repertoire.
5 de 1 voto
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 475 kcal

Equipment

  • 1 Pasta pot
  • 1 Cast Iron or Stainless steel Braiser 4 Quart Use a 5-qt pot if you don't have a braiser

Ingredients
  

  • 16 ounce Pasta, orecchiette or your favorite pasta. Gluten-free pasta for those with dietary restrictions
  • 2 Tablespoons Olive oil
  • 4 cloves Garlic thinly sliced
  • 1 teasppon Red chili flakes or 3 chile de arbol
  • 1 cup pumpkin puree canned pumpkin or pie pumpkin
  • 1 cup heavy cream
  • 1 cup pasta water
  • 1/4 teaspoon dried sage
  • 2 tsp salt
  • 1 tsp black pepper
  • Optional: Vegan parmesan cheese and fresh parsley for garnish

Instructions
 

Prep the Pasta and Ingredients

  • Boil Pasta: Boil a pot of water and cook the pasta according to package instructions. Don't forget to salt your pasta water heavily.
  • Prep Time: While the pasta is cooking, slice the garlic cloves.

Cook the Pumpkin Sauce

  • Start your pan: In a pan over medium heat, add olive oil. Fry your sage leaves if using. Don't let the oil get very hot; it may burn the sage leaves and the garlic as well.
  • Garlic and chile: Add the sliced garlic to the pan. Stir and cook until fragrant, about 30 seconds. Be careful not to burn the garlic; add the chili flakes or chile de arbol to release its flavors. It should take 20- 30 seconds. Again, be careful not to burn, the aromatics.
  • Add Pumpkin: Stir in the pumpkin puree.
  • Liquid Ingredients: Pour in the heavy cream and slowly mix with the puree. Add a good pinch of salt, freshly ground black pepper, and the dried sage.
  • Stir and Cook: Stir the mixture well and let it cook for about 2 minutes.
  • Add your pasta: With a slotted spoon, add your pasta to the sauce; if you are using long pasta, use kitchen thongs. Stir until the pasta is well-coated. If it is dry, start by adding half a cup of pasta water (the water where the pasta cooked).

Serve

  • Taste and Adjust: Check the taste and adjust the salt or other spices as needed.
  • Garnish: Top each dish with one or two fried sage leaves or sprinkle some vegan parmesan cheese and fresh parsley or your favorite fresh herbs before serving.

Notes

Storing:
  1. Allow it to Cool: Let the pasta cool down to room temperature before storing it to prevent condensation inside the storage container.
  2. Transfer to an Airtight Container: Place the leftover pasta and sauce in an airtight container. Make sure it’s sealed well to prevent air from getting in, which can cause the pasta to dry out.
  3. Refrigerate: Store the container in the refrigerator. Your Vegan Creamy Pumpkin Pasta can typically be stored for up to 3-4 days.
Reheating:
  1. Microwave:
    • To reheat a single serving, transfer it to a microwave-safe bowl.
    • Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
    • Heat on medium power (50-70%) for short intervals (30 seconds to 1 minute) until the pasta is heated through, stirring in between to ensure even heating.
  2. Stovetop:
    • For larger portions, you can reheat the pasta on the stovetop.
    • In a saucepan, add a splash of coconut milk or vegetable broth to the cold pasta to help restore the creamy texture.
    • Heat the pasta over medium-low heat, stirring frequently until it’s warmed to your liking.
  3. Oven:
    • To reheat a larger batch, you can use an oven.
    • Preheat your oven to 350°F (175°C).
    • Transfer the pasta to an oven-safe dish, cover it with foil to prevent drying, and bake for about 15-20 minutes or until it’s heated through.
  4. Additional Seasoning:
    • Taste the pasta after reheating and adjust the seasoning if needed. You might need to add a pinch of salt, pepper, or a touch of sage to refresh the flavors.
  5. Garnish: Before serving, garnish the reheated pasta with fresh herbs or a sprinkle of vegan Parmesan cheese to freshen up the presentation and flavor.
Remember that pasta tends to absorb liquids as it sits, so you might find the reheated pasta a bit thicker than when freshly made. Adding a small amount of coconut milk or vegetable broth while reheating can help restore the creaminess.

Nutrition

Serving: 1servingCalories: 475kcalCarbohydrates: 62gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 798mgPotassium: 306mgFiber: 4gSugar: 5gVitamin A: 6990IUVitamin C: 3mgCalcium: 60mgIron: 2mg
Keyword chile pasta, fall flavors, pumpkin

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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