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This easy creamy Vegan Pumpkin Pasta recipe is a comforting and creamy skillet pasta dish with fresh sage and pumpkin seeds perfect for fall.
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There's nothing like a creamy homemade pasta dinner, especially on a chilly fall or winter night. This vegan fettuccine with creamy pumpkin sauce is a family favorite dish flavored with fresh herbs and topped with pumpkin seeds for crunch and color.
Video: How to Make Vegan Pumpkin Pasta
Ingredients
Instead of breaking out our blenders and soaking cashews to make a creamy sauce, I'm keeping this simple but dairy-free with coconut milk. The coconut flavor compliments the pumpkin so well, and it allows the sauce to become super creamy and luscious!
Here are all the ingredients you need for vegan pumpkin pasta:
- Fettuccine. I like long pasta for this dish, but any shape will work.
- Canned pumpkin. You can use store-bought puree or make your own.
- Coconut milk. Use full-fat for the creamiest texture and flavor.
- Garlic powder for savory flavor.
- Sage. This fresh herb is so perfect with pumpkin.
Ingredient Swaps & Substitutions
- Gluten-free vegan pumpkin pasta. Use your favorite gluten-free pasta.
- Other spices. Instead of sage, you can use thyme or rosemary!
- Toppings. I love adding crunch with toasted pumpkin seeds on top. You could also add a dusting of vegan parmesan cheese or red pepper flakes for heat.
- Added veggies. You can ampu up this past recipe by folding in simple roasted veggies. For protien, add Crumbled Tempeh Sausage.
Storage
You can store leftover pumpkin sauce in an airtight container in the fridge for up to four days. Or freeze it for up to three months. Reheat the sauce in the microwave or on the stove until heatedthrough.
I recommend storing the noodles separately from the sauce to avoid overcooking the noodles.
Did you make this creamy pumpkin pasta recipe? Leave a review, rate it, and/or snap a photo and tag me on Instagram so I can see!
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Recipe
Creamy Pumpkin Sage Pasta
Ingredients
- 16 ounces fettuccine pasta
- 1 (14-ounce) can coconut milk
- 1 (13.5-ounce) can 100% pure pumpkin purée
- 1 teaspoon dried sage
- ¾ teaspoon garlic powder
- salt to taste
- pepper to taste
- pepitas - optional for garnish
Instructions
- Cook the pasta according to the package instructions.
- In a large pan, whisk together the coconut milk, pumpkin purée, sage, and garlic. Add salt and pepper to taste. I like a lot of pepper in mine!
- Bring to a simmer on medium-high heat, then reduce to medium-low heat for 5-10 minutes - until thick and creamy!
- Toss the pasta with the sauce and serve warm. For a fancy garnish and crunchy texture, sprinkle some roasted pepitas on top!
Ginger says
So delicious! It was so quick and easy to put together. I've been looking for different sauces for my pasta dishes since tomato-based sauces have given my husband and I some issues. I'm so glad I found your recipe!
Amanda says
So easy and yummy! It's one of those recipes that even my non-vegan family members love 🙂
Michelle Feinberg says
Normally love Karissa’s recipes but I found this one really bland. I added a decent amount of salt and it was still flavorless to me. I also added some olive and onion powder and a bit of cayenne to try and wake it up but nothing is working. I feel like it needs some Dijon or something. Won’t be making again to find out 🙂
Marcia Rose says
This was such a huge hit that it is now on our list of top 5 favorite dinners. I made it as directed with everyone adding their own toasted pumpkin seeds and nutritional yeast. I also included roasted cauliflower and the crumbled tempeh sausage (also a big hit). We will be making this all year long.
Gia says
Can you use butternut squash instead of pumpkin?
David Besaw says
Sure!
Amy says
I made this recipe and it was delicious! I added Aleppo pepper and Swiss Chard. I will make again!
Melanie says
Made this dish for my boyfriend and it was a hit! Delicious and super easy! Sprinkled some shredded vollife mozzarella cheese on top for the perfect finish...
Thanks for the amazing recipes! Going to try a few more this week...
Angela says
This was quick and easy. I served it with eggplant "meatballs" that I had left over fron a couple of nights ago.
Frank_G says
Alissa of Conoisseurus Veg has just shared your recipe on her FB page. This is the comment that I wrote there:
>> This one looks and reads really good. Though you rarely get any canned pumpkin over here in Germany, it's quite easy to make it with fresh pumkin (Hokaido preferred, very popular in Europe). And it's a great idea when you want to have different kind of pastas in one meal... one with paesto, one with just olive oil and garlic, one with tomato sauce and one with pumpkin. Different sorts of pasta in different colors, presented in bowls and each guest can serve him- or herself... That's my inspiration from this recipe. Bookmarked. <<
Karissa says
Thank you! Hope you enjoy!
Stephenie Moore says
Easy & delicious!
Deb says
I made this last - so easy and so good!! I was so excited to try it I forgot to garnish with the pepitas!!☺ I have forwarded the recipe to friends & family (all non-vegan).
janet says
Hi! Is there a good substitute for coconut milk (which has soooo much fat)? I often skip making a recipe because I don't like to eat fat when I'm losing weight. Thanks......this looks so yummy.
Karissa says
Hey! You can try 1.5 cups of almond milk with a cornstarch slurry to thicken. I haven't tried this method but it should work!