A rich vegan pumpkin pasta made with creamy coconut milk, loads of pumpkin purée, sage, rosemary, thyme, and thick linguine noodles. Top with your favorite vegan parmesan and fresh herbs for the ultimate autumn meal!
Jump to:
It’s no secret I love everything pumpkin, and when fall hits I’m ready to enjoy ALL the vegan pumpkin recipes!
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 vegan pumpkin pasta is ultra creamy with the addition of coconut milk, and it’s got a bold pumpkin flavor with the addition of one whole can of organic pumpkin purée.
I went a bit further to amp up the flavors of autumn and added sage, rosemary, and thyme. The herbs give this sauce an excellent depth.
I must admit that when I served this dish to my kids and husband, they were a bit skeptical, but now it’s become a favorite and one of our go-to vegan meal prep recipes during pumpkin season!
💗 Why You’ll Love This Recipe
- A super creamy flavor and luscious sauce without any dairy!
- Simple ingredients you can find in your local grocery store
- 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 and Notes
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 Broth: Instead of using oil, vegetable stock is used to sauté the onions and garlic.
Pumpkin Purée: I used one 15 oz can of pumpkin purée. Ensure you purchase a can of pumpkin puree, not pumpkin pie filling. It looks like a lot, but I promise it adds a great flavor without being overwhelming. You can also make your own pumpkin puree by roasting a whole pumpkin. In this case, you will need about 2 cups of pumpkin puree.
Lite Coconut Milk: The coconut milk adds a creamy texture. I used the lite version to reduce the fat and calories, but feel free to use full-fat coconut milk.
Sage: Sage is such a wonderful fall flavor with hints of lemon. It is frequently paired with squash and 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 pleasant piney aroma. A little goes a long way, so don’t overdo it with rosemary!
Salt and Pepper: Add to your preferred taste.
Your Favorite Pasta: I used whole wheat linguine, but you can use any pasta to pair with your sauce.
📋 Substitutes
Butternut Squash: If you don’t have any pumpkins on hand, you can use butternut squash in its place. Roast diced squash and then puree using a blender.
Olive Oil: Instead of vegetable broth, sauté the onions and garlic in extra virgin olive oil.
Plant-based Milk: Instead of canned coconut milk, try plant-based milk. Cashew milk is a good option for a creamy flavor.
🔪 Equipment
To make this pumpkin pasta, you’ll need a pot, a skillet, a colander, and some measuring cups and spoons.
👩🏻🍳 How to Make Vegan Pumpkin Pasta
- Prepare pasta according to package instructions. Cook until al dente.
- Finely dice one small yellow onion. Heat skillet to medium heat. Add vegetable stock, olive oil, and onions. Sauté until soft and translucent, about 3-5 minutes. Add minced garlic. Sauté an additional minute.
- Add sage, rosemary, and thyme. Stir to combine, and sauté for an additional minute until fragrant.
- Add pumpkin puree and coconut milk. Allow the sauce to come to a boil. Reduce the heat and simmer for 5-10 minutes or until the sauce begins to thicken.
- Drain and add the pasta to the sauce when the pasta is ready. Toss until the pasta is completely coated in the sauce.
💭 Expert Tips
- To save time use canned pumpkin to reduce the overall time it takes to roast.
- 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 the onion and mince the garlic so that it combines nicely with the creamy sauce.
- The pumpkin pasta sauce will thicken as you allow it to simmer.
- Reserve a ½ cup of pasta water to add to the sauce to help the sauce coat and absorb the sauce.
How to Serve
This pumpkin pasta pairs nicely with this light Mediterranean Salad or this Beetroot Salad With Fennel and Red Onion. End with these Vegan Baked Apples for dessert.
❓ Recipe FAQS
I use 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 pasta such as lentil and chickpea pasta.
I used dried herbs when making this pasta dish. 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 fresh herbs, use fresh herbs. You’ll need to double the amounts as fresh herbs are less fragrant than dried ones.
Adding about ½ a cup of pasta water to your sauce helps the sauce coat the pasta.
📖 Variations and Substitutions
Gluten-Free: Use gluten-free pasta in place of whole wheat pasta. Brown rice, lentil, or chickpea pasta would work well with this recipe.
Spicy: If you like a little heat in your pasta, add ¼ teaspoon of cayenne pepper and serve with red pepper flakes.
Low Carb: Instead of using pasta, serve with spaghetti squash!
Alternative Non-Dairy Milk: I highly recommend using coconut milk to achieve a creamy sauce in this dish. However, if you do not like the flavor of coconut milk or have an allergy, you can opt for almond milk, oat milk, or soy milk.
Add Protein: Add some protein with chickpea pasta instead of regular pasta. Another option is to add vegan sausage.
Add your Favorite Squash: Roast acorn or butternut squash. Use it in place of the pumpkin puree, or add chunks of roasted squash for additional texture.
👩🏻🍳 Serving Suggestions
Fresh Herbs: I sprinkled fresh parsley on top. You could add fried sage leaves for more of that fragrant sage flavor. Change up the spices and use more Italian herbs and spices such as basil, oregano, or Italian Seasoning.
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.
Pumpkin Seeds: Garnish with a ¼ cup of pumpkin seeds for added crunch and texture.
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.
If you would like a dessert, I suggest my sugar-free apple crisp!
❄️ How to Store and Keep
Store leftovers in an airtight container in the refrigerator. It will keep for 3-4 days. When ready to reheat, you can warm in the microwave or stovetop.
I recommend adding a small amount of water or broth, which helps prevent the pasta from sticking together and brings back some moisture that is lost when the pasta is kept cold.
😋 More Vegan Pumpkin Recipes!
🎥 Video
🛠 Serving Size
This pasta makes eight large servings. You can easily double the recipe to serve for a dinner party or half the recipe for a smaller family meal. However, I like having leftovers!
Recipe
Vegan Pumpkin Pasta
Equipment
Ingredients
- 1 small yellow onion finely chopped
- 2 cloves garlic finely minced
- ¼ cup vegetable stock
- 15 oz pumpkin puree 1 can
- 14 oz light coconut milk 1 can
- ½ teaspoon sage dried
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- salt and pepper to taste
- 16 oz pasta of your choice
Instructions
- Finely dice one small yellow onion. Heat a large skillet over medium high heat. Add the vegetable stock or olive oil and onions. Sauté until the onions are soft and translucent. About 3-5 minutes. Add the minced garlic, and sauté an additional minute.
- Add sage, rosemary, and thyme. Stir to combine, and sauté an additional minute until fragrant.
- Add the pumpkin puree, and coconut milk. Whisk together until combined. Allow the sauce to come to a boil. Reduce the heat and simmer for 5-10 minutes or until sauce begins to thicken.
- Toss with your favorite pasta.
Notes
- To save time, use canned pumpkins to reduce time roasting. Be sure you buy a 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 the onion and mince garlic to combine nicely with the creamy pumpkin sauce.
- The sauce will thicken as you allow it to simmer.
- Optional: Add a ½ cup of pasta water to the sauce. This will help the sauce coat the pasta.
- It will keep for 3-4 days. When ready to reheat, you can warm in the microwave or stovetop.
Alexandra
So creamy and delicious – we love this delicious pasta dish! You would never know it was vegan!
Mama Maggie's Kitchen
This Vegan Pumpkin Pasta is making my tummy growl! It looks really scrumptious and delicious.
Emily
This creamy pumpkin pasta is so delicious and has perfect flavor! I will be eating this on repeat all Fall! I love that it is vegan too!
Cathleen
I make this recipe so often. I love how easy it is, thank you so much!!
Irina
What a colorful and delicious pasta recipe it is! It sounds flavorful, too. I cannot wait to give it a try.:)