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
Course: Main Course
Cuisine: vegan
Servings: 5 servings
Calories: 381kcal
Author: Cassidy Reeser, RDN, LDN


For the Vegan Pumpkin Pasta

  • 10 ounces spaghetti noodles, dry
  • 1/4 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
  • 1/2 cup canned pureed pumpkin
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry ground sage
  • 1/2 teaspoon red pepper flakes
  • ground black pepper, to taste


  • 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. 


Calories: 381kcal | Carbohydrates: 52g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 288mg | Potassium: 370mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4245IU | Vitamin C: 8.2mg | Calcium: 153mg | Iron: 1.9mg