Go Back
+ servings

Vegan Pumpkin Pasta

This vegan pumpkin pasta recipe is super quick to prepare, uber creamy and full of healthy and wholesome ingredients.
5 from 4 votes
Print Pin Recipe
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 292kcal


  • 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.
Find us on Instagram@stingyveganrecipes
Find us on Facebook@thestingyvegan


Calories: 292kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 492mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8033IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 3mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.