This vegan pumpkin pasta recipe is super quick to prepare, uber creamy and full of healthy and wholesome ingredients. This delicately spiced vegan pasta will give you fall vibes but is delicious served any time of the year!
Creamy vegan pasta sauce
For a long time, the only creamy vegan pasta sauce recipes you could find on the internet called for plant-based milk thickened with flour.
I’ve never been a fan of this method. No matter which plant-based milk I tried, the flavour of the milk was always too strong and it never really thickened into a creamy consistency akin to dairy.
Then someone discovered soaking and blending cashews. I really liked that method until the price of cashews skyrocketed and me, being the stingy bitch that I am, refuse to buy them anymore.
So on this blog I’ve experimented with many different ingredients in search of the perfect one that’s both creamy enough while not burning a hole in my wallet.
This vegan alfredo sauce is quite clever in its use of cauliflower. Blended avocado makes a refreshing and creamy dressing for this avocado pasta salad, and tahini makes a delicious broth in this vegan ramen recipe.
But by far my favourite vegan ingredient for creaminess is coconut milk.
Not only for curry, I add it to creamy soups, sauces, and pasta. It makes anything super creamy!
Just a little goes a long way and when combined with the other savoury ingredients in this recipe, you don’t have to worry about tasting the coconut.
Fresh or canned pumpkin pasta?
This recipe can be made with either canned pumpkin puree or fresh roasted pumpkin or squash.
If you’re using canned pumpkin, be sure to get pumpkin puree with nothing else and not pumpkin pie filling.
They don’t sell canned pumpkin where I live so I always roast a whole pumpkin when I need it for a recipe.
The pumpkin I used today was some unknown monstrosity that I accidentally grew in my garden last fall.
However, an ideal pumpkin variety for pasta sauce would be something like a sugar or pie pumpkin, red kuri squash or butternut squash.
You could also use a green-skinned squash such as a kabocha or acorn, however, you would need to remove the skin after roasting which is a bit messy and you’re missing out on all the vitamins the skin has!
Slice your pumpkin or squash into wedges, rub with a bit of olive oil and roast at 400 F / 200 C for 30 to 40 minutes or until tender.
No need to peel if it’s an orange pumpkin. Toss the slices into a food processor and puree.
How to make vegan pumpkin pasta
Now that you’ve got your pumpkin puree, it’s time to make this creamy vegan pumpkin pasta sauce and, omg, it’s so easy!
First fry off diced onion and garlic.
Then add a can of diced tomatoes, seasonings and pumpkin puree.
I add tomato for a more familiar, classic pasta taste and I like to combination of tomato with pumpkin.
The seasonings I used are oregano, a touch of nutmeg and cinnamon for a real taste of fall.
A lot of other pumpkin pasta recipes call for sage so feel free to swap out the oregano for that or your favourite herb.
Let it all simmer together to heat through and meld the flavours then turn off the heat and add coconut milk.
It’s never a good idea to boil or simmer coconut milk because it can curdle or cause the sauce to break (i.e. separate).
Finally add salt and toss your al dente pasta into the pan with the sauce and toss it up to coat.
It’s ready to serve with a generous grind of pepper and a sprinkling of something green if desired!
What to do with leftover pumpkin puree
Whether you’re using canned or fresh roasted pumpkin, you’ll likely have some leftover after making this recipe.
Here are some ideas to use up half a can of pumpkin puree:
- Pumpkin spice latte
- Pumpkin chili
- Pumpkin pie smoothie
- Pumpkin cookies
- Pumpkin-tahini soup
- Pumpkin hummus
- Pumpkin curry
- Pumpkin mac and cheese bake
- Pumpkin risotto
- Pumpkin pizza
- Pumpkin cinnamon rolls
- Dog treats
What to serve with pumpkin pasta
This vegan pumpkin pasta goes great with a simple garlic bread, focaccia or crusty bread.
It also pairs well with a salad featuring bitter greens such as kale or arugula, or Caesar salad.
Or try some seasonal autumn roasted vegetables such as Brussels sprouts or broccoli.
Vegan Pumpkin Pasta
- 10 oz (285 gr.) spaghetti
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 (14 oz / 400 gr.) can diced tomatoes
- 2 teaspoons oregano
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ¼ cups (280 gr.) pumpkin puree canned or fresh roasted (not pumpkin pie filling)
- ¾ cup coconut milk
- 1 teaspoon salt
- Pepper to taste
- Optional garnish: fresh chopped herb of your choice
- Bring a large pot of salted water to the boil and cook the pasta to al dente.
- Heat the oil in a large pan over medium heat. Add the onion and fry until transparent then add the garlic and fry until fragrant.
- Add the can of tomato, oregano, cinnamon, nutmeg and pumpkin puree. Stir to combine and allow to simmer for a couple of minutes to heat through and meld the flavours.
- Remove from the heat and stir through the coconut milk and salt.
- Add the cooked pasta into the pan of sauce and toss to coat.
- Serve with a few grinds of pepper and your favourite chopped herb, if desired.
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