Vegan Pumpkin Pasta with a Creamy Sauce

A creamy vegan pumpkin pasta sauce made with coconut milk, loads of pumpkin purée, sage, rosemary, and thyme. It’s the perfect hearty and healthy autumn dinner!

It’s no secret I love everything pumpkin. Usually I opt for recipes on the sweet side, but the great thing about pumpkin is that it is SO versatile and can easily be adapted for both sweet and savory recipes.

This pasta has a savory rich and creamy sauce thanks to the addition of coconut milk, and it’s got bold pumpkin flavor with the addition of one whole can of organic pumpkin purée.

I went a bit farther to really amp up the flavors of autumn and added sage, rosemary and thyme. The herbs give this sauce a nice depth.

I have to admit that when I served this dish to my kids and husband, they were a bit skeptical.

They are used to pumpkin in the form of sweet recipes, like my vegan gluten-free pumpkin pie bars, but after one bite I had them convinced that pumpkin was just as good in savory form!

Why you’ll love this Vegan Pumpkin Pasta…

• A super creamy and luscious sauce without any dairy!
• Whole food plant-based ingredients
• Big pumpkin flavor!
• Added herbs bring out the flavor of the pumpkin
• Quick and easy sauce to make in under 20 minutes
• Perfect as a main dish for vegans at Thanksgiving
• Serve at your next dinner party for a real show stopper!
• Healthy dish with added fiber from whole wheat pasta, vitamins and nutrients from the pumpkin, and healthy fats from the coconut milk!

Ingredients

• Yellow Onion-Finely dice the yellow onion to use as the base of the sauce.
• Garlic-Finely mince the garlic. This will add a nice flavor to the sauce.
• Vegetable Stock-Instead of using oil, the vegetable stock is used to sauté the onions, and garlic.
• Pumpkin Purée-I use one 15 oz can of pumpkin purée. It looks like a lot, but I promise it adds a great flavor without being overwhelming.
• Lite Coconut Milk-The coconut milk adds a creamy texture without the need for dairy. I used the lite version to reduce fat and calories. There’s still plenty of good healthy fats in the lite variety.
• Sage-Sage is such a wonderful fall flavor with hints of lemon. It is frequently paired with squash, and it works just as nicely with pumpkin.
• Thyme-For more depth of flavor, thyme adds a slightly minty flavor and a dry aroma.
• Rosemary-Rosemary has a nice piney aroma. A little goes a long way, so don’t over do it with rosemary!
• Salt and Pepper-Add to your preferred taste.
• Whole Wheat Linguine-In keeping with a whole food plant-based lifestyle, whole wheat linguine with it’s thick noodles pairs nicely with the sauce and is hearty and filling!

Tools and Equipment

• Large Skillet
• Pasta Pot

How to Make Vegan Pumpkin Pasta

Step 1: Prepare pasta according to package instructions.

Step 2: Finely dice one small yellow onion. Heat skillet to medium high heat. Add vegetable stock, and onions. Sauté until soft and translucent about 3-5 minutes. Add minced garlic. Sauté an additional minute.

Step 2: Add sage, rosemary, and thyme. Stir to combine, and sauté an additional minute until fragrant.

Step 3: Add pumpkin puree, and coconut milk. Allow to come to a boil. Reduce heat and simmer for 5-10 minutes or until sauce begins to thicken.

Step 4: When pasta is ready, drain, and add to the sauce. Toss until sauce completely coats the pasta.

Top Tips for Making the Best Vegan Pumpkin Pasta

• To save time use canned pumpkin to reduce time roasting. Be sure you buy canned pure pumpkin, not pumpkin pie filling!
• Use light canned coconut milk to reduce fat and calories. The sauce still comes out rich and creamy!
• Finely chop onion and mince garlic so that it combines nicely with the creamy pumpkin sauce.
• Sauce will thicken as you allow it to simmer.
• Optional: Reserve a 1/2 cup of pasta water to add to the sauce. This will help the sauce coat the pasta.

What type of pasta should I use?

I used a whole wheat linguine. The thick noodles make this a very hearty meal. However, you can use virtually any type of pasta you like from penne, to spaghetti, and angel hair!

This sauce also works well with gluten-free pastas such as lentil and chickpea pasta.

Fresh vs. Dried Herbs

I used dried herbs when making this recipe. I love using dried herbs, because I always have them on hand! One less thing to buy at the store.

However, if you’re a gardener and have your own fresh herbs, go ahead and use fresh. You’ll need to double the amounts as fresh herbs are less fragrant than their dried counterpart.

Serving Suggestions

Fresh Herbs-I sprinkled fresh parsley on top. You could add fried sage leaves for more of that fragrant sage flavor.

Red Pepper Flakes-I love a little kick to nearly everything I eat. Adding a sprinkle of red pepper flakes adds a subtle touch of heat.

Nutritional Yeast-If you’re missing that sprinkle of parmesan cheese add a sprinkle of nutritional yeast, or try this recipe for vegan parmesan cheese.

What side dish pairs well with this recipe?

I suggest serving this dish with my Kale Salad with Cranberries and Butternut Squash. It has a similar flavor profile and fits in nicely with a cozy autumn dinner.

If you would like a dessert, I suggest my sugar free apple crisp!

How to Store and Keep

Store leftovers in an air tight container in the refrigerator. It will keep for 3-4 days. When ready to reheat you can choose to warm in the microwave or stovetop.

I recommend adding a small amount of water or broth which helps the pasta from sticking together, and brings back some moisture that is lost when the pasta is kept cold.

Looking for more autumn pumpkin recipes? Here are some more to try!

• Vegan Pumpkin Risotto
• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Pumpkin Pancakes
• Vegan Pumpkin Bread
• Pumpkin Fluff: Vegan Pumpkin Dip
• Vegan Pumpkin Muffins
• Vegan Pumpkin Smoothie
• Pumpkin Pie Spiced Vegan Trail Mix
• Vegan Pumpkin Soup
• Pumpkin Vegan French Toast Casserole