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    Home » Recipes » Dinner Recipes

    Vegan Pumpkin Pasta

    Published: Oct 11, 2018 · Modified: Feb 16, 2022 by Cassidy Reeser · This post may contain affiliate links.

    813 shares
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    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. 

    Pasta with meatballs on a white plate.

    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. 

    Silver fork twirling spaghetti noodles coated in pumpkin pasta sauce.

    This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases; read my disclaimer policy for more information.

    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!!).

    Close up of pasta sauce being whisked with a metal whisk in a large black sauce pan.

    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. 

    Close up of pasta with meatballs on a white plate.

    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 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?

    • Hummus Pasta with Lemon and Arugula
    • Avocado Pesto Pasta
    • Balsamic Cherry Tomato Pasta
    Pasta with meatballs on a white plate.
    Print Recipe
    5 from 1 vote

    Vegan Pumpkin Pasta

    A comforting plant-based pasta recipe made with pureed pumpkin and fall spices.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Servings: 5 servings
    Author: Cassidy Reeser, RDN, LDN

    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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    Calories: 381kcalCarbohydrates: 52gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 288mgPotassium: 370mgFiber: 4gSugar: 5gVitamin A: 4245IUVitamin C: 8.2mgCalcium: 153mgIron: 1.9mg

    More Dinner Recipes

    • Vegan Pumpkin Meatballs
    • Spicy Peanut Tofu (Pan-Fried)
    • Balsamic Cherry Tomato Pasta Bowl
    • Peach and Goat Cheese Pita Pizza with Microgreens
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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