5 from 5 votes
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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! 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 196 kcal
Author Mary Ellen

Ingredients

Instructions

  1. Place coconut milk upside down in freezer while making the rest of the meal.
  2. Make pasta (as much as needed).*
  3. While pasta is cooking, heat olive oil in large saucepan.
  4. Add garlic and onion and cook for 3-5 minutes.
  5. Stir in sage, hot pepper flakes, basil, salt, pepper and nutmeg and cook for about a minute.
  6. Add broth and pumpkin.
  7. 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.
  8. Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.
  9. Add sauce to blender and blend.
  10. Pour over cooked pasta.
  11. 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.

Nutrition Facts
Vegan Pumpkin Pasta
Amount Per Serving
Calories 196 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 10g3%
Fiber 4g17%
Protein 5g10%
Vitamin A 23775IU476%
Vitamin C 5mg6%
Calcium 41mg4%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.