This creamy vegan Pumpkin Pasta is perfect for fall. The sauce highlights the deliciousness of pumpkin & is rich and creamy (without the dairy). This hearty pasta will be a hit at dinner time!
From some of my other posts (like my mac & cheese and pistachio pesto) you might have realized I love pasta… but once fall hits I’m also a pumpkin freak. I figured why not combine my two loves for the perfect fall dish? So that’s what I did and the end result is a tasty and creamy pumpkin pasta!
I wanted to make this sauce as rich as one that contained dairy (but without using the dairy) so one of my favorite ingredients came into play – coconut milk. This time, however, I didn’t use the whole can of coconut milk. Side Note: Did you know that if you cool a can of coconut milk the creamy fat part will sink to the bottom and harden? If so you’re an awesome coconut fan like me and if you didn’t, now you’re a coconut pro too! So I scooped out the hard coconut and used that part to keep the sauce thick yet creamy. And don’t be scared of fat, it’s totally good for you if you’re using a healthy kind like coconut!
I love the flavors of pumpkin and sage together and knew that would add depth to my sauce so I added a nice amount of sage as well as a pinch of red pepper flakes – don’t worry my non-spicy-loving-friends, the sauce itself is not spicy but the pinch of pepper pushes it over the edge into amazing!
Vegan Pumpkin Pasta Nutrition
This pasta is loaded with beta-carotene from the pumpkin! Beta-carotene can be converted to Vitamin A in our bodies and aids in vision health as well as a healthy immune system. The sauce contains a nice serving of fat from the coconut milk – and like I said above don’t be scared of good fats our brain needs fat!
Serve this vegan pumpkin pasta with a big green salad topped with a nice handful of nuts and you should be good to go nutrition-wise for dinner!
Don’t forget to top this tasty dish with my parmesan cheese alternative! It adds that extra hint of cheesy flavor!
This vegan Pumpkin Pasta is the perfect rich creamy fall dinner - without the dairy! Click To Tweet
Vegan Pumpkin Pasta
This creamy vegan Pumpkin Pasta is perfect for fall. The sauce highlights the deliciousness of pumpkin & is rich and creamy (without the dairy). This hearty pasta will be a hit at dinner time!
Ingredients
- 1 can coconut milk
- 1/2 onion , chopped
- 1 TB extra virgin olive oil
- 1 large clove of garlic , minced
- 3 TB fresh sage leaves , chopped
- Pinch of hot pepper flakes
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
- 1/2 c vegetable broth
- 1 can pumpkin puree
- 1/2 tsp balsamic vinegar
- 2 TB nutritional yeast
- Pasta of choice (gluten-free if needed)
Instructions
- Place coconut milk upside down in freezer while making the rest of the meal.
- Make pasta (as much as needed).*
- While pasta is cooking, heat olive oil in large saucepan.
- Add garlic and onion and cook for 3-5 minutes.
- Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.
- Add broth and pumpkin.
- Open coconut milk and scoop out the hardened top part and add that along with vinegar and nutritional yeast to pan (do not add watery part of coconut milk) and stir.
- Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.
- Add sauce to blender and blend.
- Pour over cooked pasta.
- Top with more sage leaves and my vegan parmesan (link to recipe below).
Recipe Notes
*This recipe makes 2 cups of sauce which should make more sauce than needed for a box of pasta.
Nutrition info is for the sauce only.
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Like my Creamy Pumpkin Pasta recipe? It would be so wonderful if you could give it some love by sharing!
What a pretty pasta dish!! Since I can’t really have pumpkin, I may try to do a sweet potato or butternut squash purée instead. It sounds just lovely Mary Ellen!
Thanks Kimmy! I don’t have many more pumpkin recipes to post – maybe 2 but I do have a butternut squash recipe coming for you!
I’ve got some pasta in my pantry that I was planning on cooking with a pumpkin sauce. You’ve saved me from looking for a recipe!
Glad to help Diane!! Let me know what you think!
This sounds so perfect for the cooler weather and the creaminess is very impressive!
Thanks so much Kari! I love creamy food – just without the cream!
Yum! I love anything with coconut milk and pumpkin!
It’s a tasty flavor combination! 🙂
This looks incredible! Can’t wait to try it!
Thanks Sarah! 🙂
Yum, this looks delicious and I gotta try it with soybean protein spaghetti – yum. Thanks!
Let me know how it is with the bean pasta Christine!
No. 12 in ingredient list “Add the hardened” ???
Sorry Maraika, I fixed that!
Oo. You know, I’ve tried other pumpkin pastas and never really cared for them, but your addition of coconut milk and sage makes me really want to try this! Plus, I trust your judgment lol. Thanks for sharing!
I hope my pasta lives up to your expectations – I really hope you like it! If you try it let me know what you think! Have a great weekend Randi!
Mary Ellen, this is truly a fantastic recipe I love the way the pumpkin sauce coats and flavours the pasta – I may have to up the hot pepper flakes a little though, hope you don’t mind – licking my lips though!
Thank you Shaheen! <3 I don't blame you for upping the pepper flakes, I love spicy too!
This is mouth-watering! I love the combo of pumpkin and pasta! It looks so creamy & rich 🙂 The photos are perfect, too 🙂
Thank you so much Melissa! 🙂
I just found your website today from a post that “Fried Dandelions” put on facebook. Just made this recipe, it’s so easy and delicious! My only changes were dried sage instead of fresh and not blending the sauce at the end, I thought it was creamy enough. It’s so creamy and rich and tasty. Thank you!
Tracy, thank you so much for stopping by and letting me know you tried the pasta! I’m so happy you liked it! I’m glad to know the dried sage worked and I’ll have to try the sauce unblended too! 🙂
How unusual and beautiful. This sounds so interesting I just have to try it.
Thanks so much Ginny! Thanks so sweet! Let me know if you try it!
It is a well documented fact that the hard orange vegetables (pumpkin, butternut squash, etc) and sage are a natural. Your taste is right on point. The dish looks spectacular and I love the addition of coconut milk.
Thank you so much Zsu, I appreciate it! I’m glad my taste buds are leading me in the right direction!
I LOVE the combo of sage and pumpkin! So yummy and perfect for fall!
Thanks Annmarie! I love fall meals!
I made a pumpkin alfredo pasta bake the other day and the whole family loved it. Now, I’ll have to try this version too! Looks so creamy and delicious!
Oooh the pasta bake sounds good! Let me know if you try this version!
All over this perfect for fall! Thanks for linking up
Thanks Deborah!
This looks incredible!
Thanks so much Vicki!
I love the idea of the coconut milk and pumpkin in a pasta sauce! And thanks for the tip about cooling the can so the harder bit sinks to the bottom. I’ll definitely be trying that!
Thanks Corina! I’m glad you like the tip! Let me know if you try the pasta!
Ooh I love pumpkin I imagine you can swap the pumpkin out for sweet potatoe too. Can´t wait to try it this evening.
Yes, I think sweet potato would also work well. Thanks so much for stopping by Will. Let me know if you try it!
What an interesting recipe!
I’ve never tried pumpkin pasta before, but I love both pumpkin and pasta. The dish looks so good, creamy and healthy as well, and the pics are gorgeous. Gonna give it a try.
Thanks for sharing this lovely recipe!
Thank you so much Jake! I appreciate you stopping by! Please let me know if you get a chance to try it! 🙂