Creamy Vegan Pumpkin Pasta, made all in one pot in just 20 minutes. It's cozy and lusciously rich, as well as being quick, incredibly easy and so delicious!
Pumpkin and pasta are partnering to settle every possible fall carb craving in style. Yes, we're cooking up piles of cozy, luscious, Vegan Pumpkin Pasta and we are going to fill our faces.
It's garlicky, its pumpkin-y, it's SO simple, and I am obsessed. Finish with a bit of vegan parmesan cheese, some fresh sage if you have it, and HELLO...New fall favorite dinner!
In this Vegan Pumpkin Pasta recipe post:
Vegan Pumpkin Pasta is made from mostly pantry staples. Here is exactly what you will be needing along with some substitution suggestions:
And some ingredient notes:
- Pumpkin puree - You can use homemade or canned pumpkin puree. Just make sure you don't accidentally pick up pumpkin pie filling! Butternut squash puree would make a great sub. Got more pumpkin to use? Check out my other vegan pumpkin recipes or freeze it for another time. It will keep well in the freezer for about 3 months.
- Pasta shapes - Any shaped pasta will do here such as penne, rigatoni, rotini, fusilli, gemelli, etc. Use gluten-free pasta if necessary. I have not tested this recipe with spaghetti or fettuccine.
- Nutritional yeast - Important for umami flavor.
- Tomato paste - It might seem like a strange addition in pumpkin pasta sauce but it adds depth of flavor, body and richness. All things that pumpkin puree is a little lacking. It doesn't make the sauce taste tomatoey.
- Sage - The perfect pumpkin partner. Dried or fresh. Fresh sage leaves really elevate this dish and make it feel extra special and they are great as a garnish too.
- Plant milk - Any unsweetened and unflavored non-dairy milk such as cashew milk, soy milk, oat milk or almond milk. Double check the ingredients list if it's store-bought. You really don't want to accidentally use one with sugar or vanilla in it for a savory dish!
- White wine vinegar - Important for a bit of acidity. Apple cider vinegar can be used instead.
Chef's Tip - Love vodka sauce pasta? Try replacing half a cup (120ml) of the stock with vodka. It works incredibly well in this recipe!
How To Make Vegan Pumpkin Pasta
This recipe could not be easier to make. You don't even have to boil the pasta in water!
- First up the pumpkin sauce and it's easy peasy. We start by sautéing the onions and garlic for lots of flavour.
- Then everything else except the pasta gets thrown in and mixed up.
- Dried pasta goes in. And yes I mean dried. Don't cook it first.
- Simmer until the pasta is tender and the sauce thick. It takes about 15 to 20 minutes depending on the pasta shapes you use.
An optional step that I think takes this pasta right over the top is to stir in a couple tablespoons of vegan butter right before serving. It makes it extra rich and glossy!
TIP - Prefer the texture of a super smooth pasta sauce with no onion/garlic bits?There's an easy fix... Once the onions and garlic have been sautéed, add them to a blender with a little of the stock and blend until smooth. Return to the pan and continue with the recipe.
Garnish your pumpkin pasta with plenty of cracked black pepper, red pepper flakes, fresh herbs like sage, thyme or basil, and plenty of vegan parmesan. A small mountain of crispy baked zucchini slices on top is dinner perfection!
A crisp salad and some crusty bread to dip in that vegan pumpkin pasta sauce are a must. I highly recommend my No Knead Focaccia. And if you want to stretch the recipe a bit further try serving it with some sliced, pan-fried vegan sausage or chicken pieces.
More Pasta Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Pumpkin PastaAuthor:
- 1 tablespoon olive oil , or saute with a little water for oil-free
- 1 medium onion , diced finely
- 4 cloves garlic , minced
- 1½ cups(352 grams) pumpkin puree , NOT pumpkin pie filling
- 2 tablespoons tomato paste , (tomato puree in the UK)
- 4 tablespoons nutritional yeast
- 1 tablespoon white wine vinegar , or apple cider vinegar
- 2 teaspoons salt
- ½ tsp freshly ground black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon dried sage , or 3 to 4 fresh leaves chopped
- 2 cups (480 mls) vegetable stock
- 1½ cup (360 ml) plant milk , unsweetened & unflavored
- 14 oz (400 grams) dried pasta shapes , uncooked
- In a wide shallow pan heat the oil over medium heat then saute the onion until transluscent. Add the garlic and cook for 1 to 2 minutes more until turning a very light golden color.
- Add the pumpkin puree, tomato paste, nutritional yeast, white wine vinegar, salt, pepper, Italian seasoning and sage. Stir together to get the tomato paste broken up and combined a bit, then gradually add the stock, working out any lumps as you go.
- Pour in the milk and the dried pasta. Stir really well.
- Leave uncovered and let it come to a boil then turn down just enough to keep it at a gentle simmer, stirring about every 5 minutes, until the pasta is tender and the sauce is thick. The time varies depending on the pasta you use but it should be around 15 to 20 minutes.
- Just before serving add the optional vegan butter and stir well to combine. Serve immediately with plenty of vegan parmesan.
- If for any reason you can't serve immediately and it thickens up a bit too much, add a little plant milk to thin and stir well.