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    Home » Vegan Pasta

    Vegan Pumpkin Pasta

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

    Jump to Recipe
    Vegan Pumpkin Pasta

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

    Pumpkin pasta topped with chopped parsley and ground black pepper.

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

    But aside from how good it tastes you will 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 any leftover canned pumpkin purée from all those gorgeous fall recipes, then this is the perfect 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:

    Ingredients for vegan pumpkin pasta.

    Ingredient Notes

    • Pasta – you can use any pasta, we used spaghetti.
    • Pumpkin purée – canned pumpkin purée is the easiest and this is what we used. However, if you prefer freshly made pumpkin purée you can use that too.
    • Coconut milk – should be canned, full fat and unsweetened. Canned, unsweetened coconut cream could also be used for an even richer version.
    Pumpkin pasta topped with chopped parsley and ground black pepper.

    Step By Step Instructions

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Put your pasta on to cook according to package directions. When it’s cooked, drain it and set aside ½ cup of pasta water to use later.
    • While the pasta is cooking, start your sauce.
    • Add vegan butter to a pot on medium heat and melt it.
    Vegan butter added to pot and melted.
    • Add crushed garlic, red pepper flakes, dried sage and oregano and sauté for a minute to lightly toast the spices.
    Crushed garlic, red pepper flakes, sage and oregano added to pot and sautéed.
    • Add coconut milk and canned pumpkin purée and whisk in until smooth.
    Coconut milk and canned pumpkin purée added to pot and mixed in.
    • Add nutmeg, garlic powder, onion powder, salt and pepper and whisk to mix well and then bring it to a gentle simmer.
    Nutmeg, garlic powder, onion powder, salt and pepper added to pot and mixed in.
    • Let it simmer for around 5 minutes and thicken slightly. Taste test and add more salt and pepper as needed (to taste).
    Sauce in a pot.
    • When the pasta is cooked add it to the sauce and fold it in.
    Cooked pasta added to sauce and tossed.
    • Add small amounts of the reserved pasta water and toss it with the pumpkin pasta, this helps to thin the sauce and helps it to coat the pasta better. Just add a little at a time until you get to the right consistency.
    Pasta and sauce in a pot.

    Serving Suggestions

    Serve it topped with freshly chopped parsley and a sprinkle of ground black pepper. It also goes well with sides like vegan garlic bread or vegan focaccia.

    A side salad like vegan broccoli salad, vegan chickpea salad or vegan Greek salad would go great as well.

    Pumpkin pasta topped with chopped parsley and ground black pepper.

    Success Tips

    Put salt in your pasta water when cooking. This is all the more important because we save a little of the water that the pasta cooks in, and add it to our sauce. So if it’s a little salty that’s all the better.

    Reserve ½ cup of pasta water. Put aside ½ cup of the water that your pasta cooks in. This is because a few splashes of the salty, starchy pasta water helps emulsify your sauce.

    Gluten free. Use any gluten free pasta to make this meal entirely gluten free.

    Forkful of pumpkin pasta.

    Storing Instructions

    Keep leftovers stored in the fridge for 3-4 days in a covered container. It reheats very well in the microwave.

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

    Forkful of pumpkin pasta.

    More Quick & Easy Vegan Pasta Recipes

    • Vegan fettucine alfredo on a white plate with a fork.
      Vegan Alfredo Sauce
    • Vegan asparagus pasta in a black bowl.
      Vegan Asparagus Pasta
    • Hummus pasta in black bowls.
      Hummus Pasta
    • Vegan mushroom stroganoff in a black bowl.
      Vegan Mushroom Stroganoff

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan pumpkin pasta in a bowl topped with chopped parsley and ground black pepper.

    Vegan Pumpkin Pasta

    This vegan pumpkin pasta is creamy, rich, loaded with flavor and super easy to make! Best of all it comes together in 20 minutes or less!
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 489kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Pasta (450g) Uncooked
    • 2 Tablespoons Vegan Butter
    • 3 Cloves Garlic Crushed
    • ¼ teaspoon Red Pepper Flakes
    • 1 teaspoon Dried Sage
    • 1 teaspoon Dried Oregano
    • 14 ounces Coconut Milk (400ml) Canned, Full Fat, Unsweetened
    • 15 ounces Pumpkin Purée (425g) Canned or Fresh
    • ¼ teaspoon Nutmeg
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • ½ teaspoon Salt
    • ½ teaspoon Ground Black Pepper
    • ½ cup Reserved Pasta Water Reserved from cooking your pasta*

    Serving:

    • Fresh Chopped Parsley
    • Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Put your pasta on to cook according to package directions. When it's cooked, drain it and set aside ½ cup of pasta water to use later.
    • While the pasta is cooking, start your sauce.
    • Add vegan butter to a pot on medium heat and melt it.
    • Add crushed garlic, red pepper flakes, dried sage and oregano and sauté for a minute to lightly toast the spices.
    • Add coconut milk and canned pumpkin purée and whisk in until smooth.
    • Add nutmeg, garlic powder, onion powder, salt and pepper and whisk to mix well and then bring it to a gentle simmer.
    • Let it simmer for around 5 minutes and thicken slightly. Taste test and add more salt and pepper as needed (to taste).
    • When the pasta is cooked add it to the sauce and fold it in.
    • Add small amounts of the reserved pasta water and toss it with the pumpkin pasta, this helps to thin the sauce and helps it to coat the pasta better. Just add a little at a time until you get to the right consistency.
    • Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.

    Notes

    1. Pasta – you can use any pasta, we used spaghetti.
    2. Coconut milk – should be canned, full fat and unsweetened. Canned, unsweetened coconut cream could also be used for an even richer version.
    3. Pumpkin purée – canned pumpkin purée is the easiest and this is what we used. However, if you prefer freshly made pumpkin purée you can use that too.
    4. Put salt in your pasta water when cooking. This is all the more important because we save a little of the water that the pasta cooks in, and add it to our sauce. So if it’s a little salty that’s all the better.
    5. Reserve ½ cup of pasta water. Put aside ½ cup of the water that your pasta cooks in. You won’t need to use it all but a few splashes of the salty, starchy pasta water helps emulsify your sauce.
    6. Gluten free. Use any gluten free pasta to make this meal entirely gluten free.
    7. Storing: Keep leftovers stored in the fridge for 3-4 days in a covered container. It reheats very well in the microwave.
    8. Freezing: You can also freeze it for up to 3 months. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Serve | Calories: 489kcal | Carbohydrates: 67g | Protein: 12g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 244mg | Potassium: 508mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11241IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kiwi says

      July 18, 2024 at 2:26 pm

      So easy and delicious. I used red lentil pasta. I am going to add the tip to add the white miso in my next serving. So glad this can be frozen as well. I will definitely make again.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 25, 2024 at 11:36 am

        Happy to hear you enjoyed the recipe Kiwi! Thanks for your lovely review!

        Reply
    2. Gladys says

      January 30, 2023 at 11:14 pm

      This was delicious! I added a few spoons of white miso paste to the sauce for a little umami. Thanks!

      Reply
      • Nadine @ Loving It Vegan says

        July 17, 2023 at 12:56 pm

        Great! Thanks for sharing Gladys!

        Reply
    3. Ruth says

      January 14, 2023 at 4:35 pm

      I printed the recipe on Dec. 6,2022 , which did not have crushed garlic amount , I went ahead used 4 cloves , Love garlic – pasta was delicious5 stars

      Reply
      • Alison Andrews says

        January 15, 2023 at 2:53 pm

        So glad you loved it! And more garlic is never a problem in my view! 🙂

        Reply
    4. Phyllis says

      December 08, 2022 at 12:09 am

      This is such a decadent sauce! Great recipe
      (I printed before you added the crushed garlic to recipe, but it was yummy anyway)
      Thank you so much!
      Blessings
      Phyllis5 stars

      Reply
      • Alison Andrews says

        December 08, 2022 at 10:04 am

        So glad you enjoyed it Phyllis! Yes that was my mistake leaving that out of the recipe card ingredients list, but glad it was good anyway!

        Reply
    5. Karen says

      December 07, 2022 at 1:53 am

      In step 4, how much crushed garlic?

      Reply
      • Alison Andrews says

        December 07, 2022 at 8:43 am

        Whoops! Thanks for picking that up Karen, I have fixed it in the recipe card!

        Reply
    6. Stefanos S. says

      December 06, 2022 at 4:22 pm

      Hi. I cannot eat wheat. Can I make pasta with something else like spiralizing courgettes etc. Can I use Almond (or other nut) milk? Many thanx! Stef

      Reply
      • Alison Andrews says

        December 07, 2022 at 8:46 am

        Hi Stefanos, you can really use any pasta. If you go with a raw spiralized vegetable then you are probably better off adding the sauce to the noodles in the bowl, rather than mixing them together in the pot as you don’t want your spiralized noodles to ‘cook’ and get too soft. Another plant milk will also work fine, but a rich and creamy option will be tastiest.

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    5 from 6 votes (3 ratings without comment)

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