This creamy pumpkin pasta recipe is dairy-free, nut-free, vegan, gluten-free (just use GF pasta) and incredibly easy to make.
Creamy Pumpkin Pasta
It is FINALLY starting to feel like fall here in South Carolina. Well, except for today. Today it jumped back up to mid-80s, but it has been mid-70s. 75 degrees was typical summer weather when I lived in New York, but it feels chilly in the south after experiencing nearly-100 degree temperatures all summer. It’s nice to walk outside without the my-face-is-going-fall-off-because-it’s-so-humid feeling. I am beyond ready to start wearing hoodies, sweaters, and boots. (P.S. any recommendations for good vegan boots?!)
In celebration of fall weather, I had to share this pumpkin pasta recipe with you. The best part, aside from the yummy flavor, is how INCREDIBLY easy this pasta is to make. And I promise it doesn’t taste like pumpkin pie filling mixed with noodles.
Instead of breaking out our blenders and soaking cashews to make a creamy sauce, we are just going to use a can of coconut milk. The coconut flavor compliments the pumpkin so well, and it allows the sauce to become super creamy and luscious!
Just make sure the coconut milk is unsweetened. I made the mistake of buying sweetened canned coconut milk once. It’s not as tasty as it sounds.
To spice up the pumpkin pasta sauce, we are going totally savory with pepper, garlic powder, and sage. The first time I tested this recipe, I didn’t use sage – and it was good, but the sage really just takes this dish to another level. A level that screams, ITS FALL! Sage + pumpkin = a very successful relationship.
If you have been a longtime blog reader, you know I have an obsession with texture. I’m really not a fan of eating a dish that is just soft. I need some crunch or some kind of variation on my plate. It’s more exciting! For this pumpkin pasta, I threw some roasted pepitas on top. Pepitas are just a type of pumpkin seed without a shell, and I’ve been LOVING them lately (see these Apple Lentil Salad and Stuffed Squash recipes.)
You can also serve some simple roasted veggies on the side.
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!
How to Make Pumpkin Pasta: Video
More Vegan Pumpkin Recipes:
Creamy Pumpkin Sage Pasta
Ingredients
- 16 oz fettuccine pasta
- 1 can coconut milk ~ 14 oz, unsweetened
- 1 can 100% pure pumpkin purée* 15 oz
- 1 tsp dried sage
- 3/4 tsp 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!
Notes
Nutrition
This recipe was originally published in October 2018 and updated in September 2019.
Stephenie Moore
Easy & delicious!
Deb
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
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
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!