Vegan Pumpkin Pasta

This vegan pumpkin pasta recipe is super quick to prepare, uber creamy and full of healthy and wholesome ingredients.

4.86 from 7 votes

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

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.

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Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.