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.
6 people
Calories: 475kcal
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: 1serving | Calories: 475kcal | Carbohydrates: 62g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 798mg | Potassium: 306mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6990IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg