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Creamy Vegan Pumpkin Pasta

This easy creamy Vegan Pumpkin Pasta recipe is a comforting and creamy skillet pasta dish with fresh sage and pumpkin seeds perfect for fall.

A bowl of creamy vegan pumpkin pasta topped with pepitas.

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There’s nothing like a creamy homemade pasta dinner, especially on a chilly fall or winter night. This vegan pasta with a creamy pumpkin sauce is a family favorite dish flavored with fresh herbs and topped with pumpkin seeds for crunch and color. My favorite noodle for a creamy sauce is fettuccine, but you can use whatever you have on hand!

This recipe would be a fun, unique dish to serve on Thanksgiving or for a fall dinner party.

Ingredients for pumpkin pasta on a table.

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:

  • Pasta. I like fettuccine or linguine 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.
  • Salt and pepper to taste.

How to Make Vegan Pumpkin Pasta

See the full, printable instructions in the recipe card below.

  1. Cook the pasta according to the package instructions.
  2. 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!
  3. Bring to a simmer on medium-high heat, then reduce to medium-low heat until thick and creamy!
  4. Toss the pasta with the sauce and serve warm. For a fancy garnish and crunchy texture, sprinkle some roasted pepitas on top!
Large pot full of pasta.

Variations & Substitutions

  • Gluten-free: Simply 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 amp up this past recipe by folding in simple roasted veggies. For protein, add Crumbled Tempeh Sausage.
A bowl of pasta with vegan pumpkin sauce and seeds.

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 heated through.

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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Creamy Pumpkin Sage Pasta

Karissa’s Vegan Kitchen
Fall, pasta-fied! This creamy pumpkin sage pasta is full of yummy flavor and super quick to make. It's dairy-free, vegan, and can be made gluten-free simply by using GF pasta.
4.90 from 28 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Vegan
Cuisine Vegan
Servings 6
Calories 358 kcal

Ingredients
  

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!

Video

Nutrition

Calories: 358kcalCarbohydrates: 60gProtein: 11.7gFat: 10.5g
Did you try this recipe?Let us know how it was!

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