Pumpkin season is often associated with drinks like pumpkin spice lattes or sweets like pumpkin muffins, pumpkin banana bread, or even pumpkin oatmeal cookies, but there’s so much more to pumpkin! It’s actually pretty versatile and this creamy pumpkin pasta is going to give you a new perspective on just how versatile pumpkin actually is!
Ingredients You Need to Make Creamy Vegan Pumpkin Pasta:
- Pasta of choice
- Vegan butter (or neutral oil of choice)
- Garlic powder
- Dried sage
- Onion powder
- Chili powder
- Pumpkin puree
- Nutritional yeast
- Full fat coconut milk
- Vegetable broth
- Fresh sage (optional)
How to Make Vegan Creamy Vegan Pumpkin Pasta:
Making this easy Creamy Vegan Pumpkin Pasta recipe is a lot easier than you might think. I love that this recipe really only involves pantry ingredients. For the garnish I decided to utilize some fresh Sage, however you could totally sub for dried Sage if that’s all you have. Fresh garnishes always add a nice pop of color and add a nice final touch to a dish. So if you have fresh Sage definitely go ahead and use it!
You want to begin making this recipe by cooking your noodles according to the package directions. You can choose whatever shape noodles you like (I used a paccheri pasta). Once your pasta is cooked drain the water from the pasta and set it aside for later.
In a large sauté pan go ahead and melt some vegan butter or oil in the pan and add in all of your seasonings– garlic powder, salt, dried sage, onion powder, smoked paprika, chili powder and black pepper. Use a spatula to combine the seasonings together with the vegan butter or oil and toast the seasonings a bit.
Next, add in the remaining ingredients– pumpkin puree, nutritional yeast, coconut milk, and vegetable broth. Stir together until all the ingredients are combined and bring to a low boil. Once the low boil has been reached continue to stir and a reduce the heat to a medium low setting.
At this stage you can either combine your pasta with the sauce by adding the cooked pasta noodles to the saute pan with the sauce or you can divide the pasta into individual servings then cover each serving of the pasta in the sauce.
If you don’t plan on having any leftovers, I would suggest the first option– combining the pasta sauce with all of the noodles and stirring everything together. However if you know that you will have leftovers your best bet is to do the latter and portion out individual servings instead.
Pasta is notorious for absorbing sauce which makes it a little more difficult to reheat. Once the pasta sauce is already combined with the noodles and stored overnight, 9 times out of 10 when you reheat it it won’t be as creamy as it was initially. So if you’re going to have leftovers it’s always best to store the pasta and the sauce separately so that it tastes just as good on the first day as it does on the third day.
How to Store this Creamy Vegan Pumpkin Pasta:
As mentioned above, the best way to store this Creamy Vegan Pumpkin Pasta is to store the noodles and the sauce separately from one another. This way you’re able to experience the creaminess of the dish every time you eat it. If you choose to store the noodles and the sauce mixed together or already combined the leftovers will most likely not be as creamy.
How Long Will This Creamy Vegan Pumpkin Pasta Keep?
This recipe should keep in the fridge for up to five days. Just be sure to store them separately (the sauce and the noodles) for the best results.
Can This Sauce be Frozen?
Yes this Creamy Vegan Pumpkin Pasta sauce can absolutely be frozen! Simply make the sauce as instructed on the recipe card below, allow it to cool completely then store it in a freezer safe container for up to three months. Whenever I freeze something I always like to label it by using scotch tape and a Sharpie indicating what’s inside and the date it was placed in the freezer. This way I know what it is for sure after I find it 2 months later. Haha!
I know you’ll love this Creamy Vegan Pumpkin Pasta! It’s a delicious, cozy fall inspired recipe that will have you looking at pumpkin in a different way! Give this recipe a try and let me know what you think in the comments below!
Other Pumpkin Recipes You’ll Enjoy:
- Pumpkin Cream Cheese Muffins (with streusel!)
- Pumpkin Chocolate Chip Oatmeal Cookies
- Pumpkin Spice Chocolate Chip Pancakes
Other Pasta Recipes You’ll Enjoy:
- Vegan Sun Dried Tomato Pasta
- Roasted Vegetable Baked Penne Pasta
- Spinach Lasagna Rolls with Almond Ricotta
- Vegan Cashew Alfredo
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Creamy Vegan Pumpkin Pasta
- 1 lb pasta of choice
- 2 tbsp vegan butter (or neutral oil of choice)
- 1 tsp garlic powder
- 1 tsp dried sage
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp salt
- 1 can pumpkin puree
- 2 tbsp nutritional yeast
- ¾ cup full fat coconut milk
- 1¼ cups vegetable broth
- fresh sage for garnish roughly chopped (optional)
- Cook pasta according to package instructions. Set aside.
- In a large sauté pan add vegan butter (or oil) and warm over medium heat.
- Add seasonings to the pan and toast for about 1 minute.
- Add pumpkin puree, nutritional yeast, coconut milk and vegetable broth to the pan and bring to a low boil stirring frequently.
- Once all ingredients are well combined, stir the pasta into the sauce (or top each serving of pasta with a generous amount of sauce).
- Garnish with fresh sage and enjoy!
Super fast, easy, and delicious! I had half an onion I wanted to use, so I sliced and caramelized it first, then added everything else but omitted the onion powder. Came out great and my fiancé loved it, too! Perfect weeknight meal when you don’t have a ton of time.
thanks so much Catherine! I’m glad you both enjoyed it!
Very delicious I added red peppers , mushrooms and onions . Quick, creamy and comforting . Thank you .