Vegan pumpkin pasta is creamy, warming and perfect for cozy fall dinners. Combine with homemade vegan meatballs and your favorite fall veggie for a delightful autumn meal.
As much as I love all the pumpkin baked goods I'm seeing everywhere lately, I'm wondering where all the savory pumpkin recipes are. I think that savory pumpkin recipes are SO underrated.
Combine pumpkin puree with fresh herbs like sage and you'll forget all about those sweet pumpkin treats (just kidding - who can really say no to a homemade vegan pumpkin muffin?).
Vegan pumpkin pasta has the same creaminess as alfredo, but it's much lighter. This dairy-free pumpkin pasta is a good option for vegans or those who are intolerant to dairy.
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Pumpkin Puree Nutrition
Pumpkin puree is simply cooked and pureed pumpkin. Pumpkin is a relatively low-calorie vegetable that's packed with vitamins and minerals.
Did you know that 1 cup of this fall squash contains almost 200% recommended daily intake of Vitamin A? Pumpkin is also high in antioxidants like beta-carotene, which can protect your cells from damage by free radicals.
How to Make Vegan Pumpkin Pasta
This pumpkin pasta sauce is made like a classic roux, with a few substitutions to make it vegan.
Step 1: Start by heating the oil in a medium pan. Once hot, add the garlic and cook for about a minute. Add all-purpose flour (sub for gluten-free as needed) and nutritional yeast and cook until lightly browned, about a minute.
Step 2: Slowly pour in the liquid, which in this case is non-dairy milk- any kind will work. You want to slowly pour the liquid while whisking the mixture to prevent clumping. This method is also used in my vegan mac n cheese recipe (it's one of my favorites!!).
Step 3: Add the pumpkin puree, salt, sage and red pepper flakes. Bring to a boil, then reduce heat to a simmer.
Step 4: Simmer until the sauce is thick and creamy. This will take 2-3 minutes. The sauce is ready when it can coat the back of a metal spoon without dripping off.
Step 5: Mix in 10 ounces of cooked spaghetti or linguine. One recipe of vegan pumpkin pasta makes 5 servings.
Recipes Tips
How do I reheat the pasta? You can reheat a serving of pasta -- one-fifth of the recipe -- in the microwave for 1-2 minutes. You can also reheat in a skillet over medium heat.
What kind of non-dairy milk should I use? I find that soy milk has the most neutral flavor for cooking. Other milk like cashew or almond milk will work but may have a slight hint of flavor from the milk. Make sure to use unsweetened non-dairy milk.
What can I serve with pumpkin pasta? For extra plant-based protein, try Vegan Pumpkin Meatballs or The Best Vegan Meatballs. Add spinach for a pop of color and a vegan source of iron, or pair with your favorite roasted fall vegetables.
Looking for more recipes?
Vegan Pumpkin Pasta
Ingredients
For the Vegan Pumpkin Pasta
- 10 ounces spaghetti noodles, dry
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 2 tablespoons nutritional yeast
- 2 cups non-dairy milk, such as soy milk
- ½ cup canned pureed pumpkin
- ½ teaspoon salt
- ½ teaspoon dry ground sage
- ½ teaspoon red pepper flakes
- ground black pepper, to taste
Instructions
- Prepare spaghetti noodles according to package instructions. Set aside.
- Heat olive oil in a large pan over medium heat. Saute the minced garlic for 1 minute or until aromatic. Stir in the flour and nutrition yeast, cooking until lightly browned (about 1 minute).
- Slowly pour in the non-dairy milk. Continuously whisk the mixture to prevent clumping. Add in the pumpkin, whisking to combine. Add salt, sage, and red pepper flakes. Bring to a boil, then reduce heat to a low simmer.
- Simmer until sauce is thick and creamy, about 2-3 minutes. If the sauce gets too thick, add additional non-dairy milk or pasta water to thin it down.
- Combine cooked spaghetti, pumpkin sauce, and pumpkin bean balls. Top with additional red pepper flakes, fresh sage, pumpkin seeds, and fresh ground black pepper.
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