Savory herbs meet warm fall flavors in this rich and creamy Vegan Pumpkin Pasta! It easily comes together in just 20 minutes with a few kitchen staples. This delicious comfort food will leave the whole family delightfully satisfied!
Pumpkin doesn’t only shine as a dessert ingredient, it’s actually incredibly versatile! This pumpkin pasta is so savory and absolutely irresistible.
I could probably eat these pumpkin noodles every single day, all throughout the year. They are so quite filling and make for great leftovers!
If you love fall and all things pumpkin, then this recipe is for you! It has all the classic autumn spice elements, dynamic herbs, and a hint of tomato. What’s not to love?!
Similar to my Rasta Pasta, Gigi Hadid Pasta, Cajun Pasta, and Mac and Cheese, I simply whip up an amazing sauce and then toss cooked noodles into it. So simple, yet so delicious!
If you love pumpkin, be sure to check out my Pumpkin Chocolate Chip Cookies, Pumpkin Chocolate Chip Bread, and Pumpkin Banana Bread!
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredient Notes And Substitutions
- Onion – I use a sweet onion, but yellow or white works just as well.
- Garlic – Fresh garlic is best because the aromatics it provides can’t be beaten.
- Flour – All-purpose flour, or any other type, is used as a thickening agent.
- Broth – Low-sodium vegetable broth adds to the flavor while not contributing too much sodium. You can also use vegan Better than Bouillon mixed with water.
- Pumpkin – Canned pumpkin purée is the star of this dish as it provides a tasty pumpkin flavor, a natural orange color, and plenty of healthy nutrients.
- Seasoning – A blend of salt, pepper, dried rosemary, dried thyme, paprika, nutmeg, sage, and cayenne (optional) gives the pumpkin pasta sauce quite the punch of flavor.
- Plant Milk – You can use any type of full-fat plant-based milk that you have on hand. My favorites for this recipe are soy or almond. Just make sure it’s unsweetened and not flavored.
- Tomato Sauce – Just a little bit of tomato sauce or tomato paste really takes this sauce over the top! It has an amazing way of bringing all the other flavors together within this dish.
- Pasta – This recipe is similar to linguini alfredo or fettuccine alfredo, except with pumpkin flavor!
Step-By-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Start to boil the pasta according to the package instructions. We want it to be al-dente rather than overcooked or overly soft.
While the pasta is cooking, sauté the onions in olive oil over medium heat in a large pan. Once they are soft and translucent, add the garlic and cook it for another minute.
Stir the flour into the onions and garlic and cook for about a minute. At this point, the onions and garlic will be coated with flour.
Add all of the remaining ingredients except for the pasta. Let the sauce cook and thicken as you stir occasionally for about 10 minutes.
Turn the heat off and add the drained pasta to the sauce pan. Toss the pasta into the sauce until it’s fully coated. Serve and enjoy!
Recipe Variation Ideas
- Garnish with fresh sage.
- Toss in some sautéed mushrooms before serving.
- Make it spicy with red pepper flakes or extra cayenne.
- Sprinkle in vegan parmesan or mozzarella to make the dish cheesy.
Storage & Reheating
Refrigerate leftover pasta in a sealed container for 4 days. This pasta also freezes well for 2 months in an air-tight container or bag. Reheat it in the microwave or stovetop when you’re ready to eat it. You may need to add a splash of broth to loosen up the sauce.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Pumpkin Pasta
Bonnie – Serene Trail
Ingredients
- 16 ounces pasta (454g), fettuccine, linguine, etc.
- 1 tablespoon olive oil
- 1/2 medium onion (sweet, white, etc.), diced
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 cup vegetable broth (118ml), low-sodium
- 15 ounces pumpkin purée (425g), canned
- 1 cup plant-based milk (237ml), full-fat
- 3 tablespoons tomato sauce, or 1 tbsp tomato paste
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/4 teaspoon dried sage
- 1/8 teaspoon cayenne (optional)
- 1/3 cup pasta water (79ml)
Instructions
- Start to boil the pasta to al-dente according to the package instructions.
- Meanwhile, sauté the onions in olive oil over medium heat in a large pan. Once the onions are softened and slightly translucent (2-3 minutes), add the garlic and cook it for 1 minute.
- Add the flour to the pan and stir it around to coat the onions and garlic.
- Pour in the broth, pumpkin, plant milk, tomato sauce, and seasoning. Stir occasionally as the sauce cooks and thickens for 10 minutes.
- Turn the heat off and stir in about 1/3 cup of pasta water. Drain the pasta and add it to the sauce pan. Toss it until it's fully coated with the sauce.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
