Vegan Pumpkin Pasta

This creamy vegan pumpkin pasta is savory, dairy-free, and easy to make in under 30 minutes using canned pumpkin and dairy-free milk.

As much as I love sweet pumpkin recipes like pumpkin cinnamon rolls and pumpkin pie, I love using pumpkin in savory recipes too. Pumpkin puree has a subtle flavor that mixes well into creamy sauces like in this pumpkin pasta.

Vegan pumpkin pasta has the same creaminess as my dairy-free alfredo sauce, but it's much lighter. The best part is that the sauce comes together in just 15-20 minutes, so it's great for weeknights.

It uses canned pumpkin puree, a few warming spices, and spaghetti noodles to make a cozy fall meal.

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• Recipe features
• Ingredients
• Step by step instructions
• Recipe tips and variations
• Storage and leftovers
• Looking for more vegan pasta?
• Recipe
• Comments

Recipe features

• Quick & easy: It only takes 15 minutes to make the creamy pumpkin sauce! It's made using a roux, which is an easy way to thicken dairy-free sauces.
• Flavor: This is a savory pumpkin sauce. Pumpkin has a relatively neutral flavor that combines with sage, nutmeg, and ginger to make a warming spiced sauce.
• Versatile: I use spaghetti, but any kind of pasta works. Pair with your favorite protein and vegetables like chickpeas or vegan meatballs for a well-rounded meal.

Ingredients

• Pumpkin puree: Don't use pumpkin pie filling. Pumpkin puree is simply cooked and pureed pumpkin.
• Non-dairy milk: I like to use unsweetened, unflavored soy milk in vegan sauces because it has a relatively neutral flavor and adds extra protein to the meal. That being said, any kind of non-dairy milk works (oat, almond, etc.)
• Olive oil and all-purpose flour combine to make a roux. For a richer sauce, use an equal amount of vegan butter in place of olive oil.
• Seasonings: Sage, nutmeg, ginger, and pepper add warmth and fall flavor. Nutritional yeast adds depth and a slightly cheesy, umami flavor.
• Spaghetti: Any kind of pasta works with pumpkin sauce. Make sure to reserve at least one cup of the cooked pasta water. The starches in pasta water help to bind and thicken the sauce.

Step by step instructions

To make a creamy pumpkin sauce without dairy, we make a roux using flour and oil. If you're new to making roux, it's a relatively easy method that I also use in other vegan recipes like squash casserole, mac and cheese, and tater tot green bean casserole.

I even have a guide about how to make a vegan bechamel sauce and roux.

1. Start by heating the olive oil in a medium pan over medium heat. Once hot, sprinkle in all-purpose flour and nutritional yeast. Cook until golden, about 1-2 minutes.
2. Slowly pour in the milk while whisking the mixture to prevent clumping.
3. Add the pumpkin puree, reserved pasta water, salt, sage, ginger, black pepper, and nutmeg. Bring to a rapid simmer over medium heat, then reduce heat to a low simmer.
4. Continue simmering, uncovered, until thickened to desired consistency. Add additional pasta water or non-dairy milk as desired. Taste for seasonings.

Recipe tips and variations

• When making cream sauces using a roux, always whisk the liquids in slowly. Whisk while the milk is being added to avoid lumpy sauce. I use a silicon whisk to avoid scratching the pan.
• Serving ideas: Add a plant-based protein and a serving of vegetables to make a complete meal. Pumpkin pasta goes well with panko tofu and roasted fall vegetables. You can also stir a handful of spinach direclty into the sauce for a source of vegetables.
• Use leftover pumpkin in pumpkin pie dip or my favorite healthy pumpkin smoothie recipe.
• Gluten-free option: Use a gluten-free all-purpose flour blend in place of wheat flour in the sauce. Choose your favorite gluten-free noodles.

Storage and leftovers

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Recipe

Author's note: This recipe was originally shared in October of 2018. It was updated September 2022 with an improved recipe and a similar cooking method.